Caribbean Beef Curry with Potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

1 ½ lbs beef chuck or stew meat, cut into 1-inch cubes

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon turmeric

1-2 Scotch bonnet peppers (whole, adjust for heat)

4 medium potatoes, peeled and cubed

1 can (14 oz) coconut milk

2 cups beef broth (or water)

1 tablespoon soy sauce

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions:

1. Brown the Beef:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.

2. Sauté the Aromatics:

In the same pot, add the chopped onion and cook until translucent (about 5 minutes).

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

3. Add Spices:

Add the curry powder, ground cumin, allspice, and turmeric to the pot, stirring to coat the onions. Cook for about 2 minutes to toast the spices.

4. Combine Ingredients:

Return the browned beef to the pot. Add the whole Scotch bonnet peppers, cubed potatoes, coconut milk, beef broth, and soy sauce. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the beef is tender and the potatoes are cooked through.

5. Finish and Serve:

Once cooked, taste and adjust seasoning with salt and pepper. Remove the Scotch bonnet peppers before serving (unless you want more heat).

Garnish with fresh chopped cilantro and serve with lime wedges.

Serving Suggestions:

Serve your Caribbean Beef Curry with Potatoes over steamed rice or with warm naan or roti. Enjoy the vibrant flavors of the Caribbean!