Hearty Caribbean Beef Curry

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Description:
This Hearty Caribbean Beef Curry is a vibrant and aromatic dish packed with tender beef, colorful vegetables, and a medley of Caribbean spices. Simmered to perfection, this curry is rich, flavorful, and perfect served over rice or with flatbreads. Bring the taste of the Caribbean to your dinner table with this comforting and satisfying meal!

Ingredients:

  • Beef chuck or stew meat (cut into cubes): 2 lbs (900 g)
  • Olive oil: 2 tbsp
  • Onion (chopped): 1 large
  • Garlic (minced): 4 cloves
  • Ginger (grated): 1 tbsp
  • Bell peppers (sliced): 2 (any color)
  • Carrots (sliced): 2 medium
  • Potatoes (diced): 2 medium
  • Beef broth: 2 cups (480 ml)
  • Coconut milk: 1 can (13.5 oz / 400 ml)
  • Curry powder: 2 tbsp
  • Ground cumin: 1 tsp
  • Ground coriander: 1 tsp
  • Allspice: ½ tsp
  • Bay leaves: 2
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Fresh thyme (or 1 tsp dried): 1 tbsp
  • Fresh cilantro (chopped, for garnish)

Optional Ingredients:

  • Scotch bonnet pepper (for heat)
  • Green beans or peas (for added vegetables)
  • Lime wedges (for serving)

Instructions:

  1. Brown the beef:
    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. Sauté the aromatics:
    In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.
  3. Add vegetables:
    Add the sliced bell peppers, carrots, and potatoes to the pot. Stir and cook for another 5 minutes.
  4. Add spices and liquids:
    Stir in the curry powder, ground cumin, ground coriander, allspice, bay leaves, salt, black pepper, and thyme. Mix well to coat the vegetables and release the spices’ flavors. Return the browned beef to the pot, then add the beef broth and coconut milk.
  5. Simmer the curry:
    Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally, and add more broth or water if the curry becomes too thick.
  6. Adjust seasoning:
    If desired, add a whole Scotch bonnet pepper for heat (remove before serving) or adjust seasoning to taste.
  7. Serve:
    Once the beef is tender, remove bay leaves and Scotch bonnet pepper (if used). Serve hot over rice, with flatbreads, or on its own, garnished with chopped fresh cilantro and lime wedges on the side.

Tips for Success:

  • Slow cooking: This curry tastes even better the next day, so consider making it ahead of time.
  • Thickening: If you prefer a thicker curry, you can simmer it uncovered for the last 20-30 minutes to reduce the liquid.
  • Beef options: You can use other cuts of beef suitable for slow cooking, such as brisket or shank.

Recommendations:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This curry freezes well for up to 3 months. Cool completely before freezing in an airtight container. Thaw in the refrigerator before reheating.
  • Serving suggestions: Pair with coconut rice, naan, or a fresh salad to complement the meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 480
  • Protein: 36 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 600 mg

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