Curry Beef with Pigeon Peas

When it comes to hearty Caribbean meals, few dishes rival a bold, flavorful curry, especially when it’s simmered slowly with tender beef and hearty legumes. As a little fella on the islands, I had a love-hate relationship with pigeon peas. I loved the flavor and texture of a good curry, especially when paired with hot sada roti. But shelling those fresh peas? That part I could’ve done without. These days, frozen shelled peas offer a convenient solution without compromising too much on flavor.

This Curry Beef with Pigeon Peas recipe captures all the warmth and richness of a traditional Caribbean curry. The beef is simmered slowly until melt-in-your-mouth tender, while the peas break down slightly to help thicken the sauce and deepen the flavor. With classic spices like roasted geera, garam masala, and anchar masala, plus the kick of scotch bonnet and the herbal brightness of green seasoning, every bite is layered and soul-satisfying. Perfect for Sunday dinner or a slow-cooked weekday treat, this one-pot dish is pure Caribbean comfort.

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Ingredient Guide

• Curry Powder: A staple blend of turmeric, coriander, and other spices that gives this dish its golden color and signature Caribbean flavor.
• Garam Masala: A warm spice mix often used in Indian-influenced Caribbean dishes; adds depth and aroma.
• Roasted Geera (Cumin): Brings a deep, smoky, and earthy base to the curry.
• Anchar Masala: A Trinidadian spice mix traditionally used in pickles but incredible in curries for added boldness.
• Pigeon Peas: A hearty legume also known as gungo peas; fresh is best, but frozen makes this dish weeknight-friendly.
• Beef (with or without bones): Bone-in beef adds more flavor to the curry, but boneless cuts work well too if that’s what you have.
• Caribbean Green Seasoning: A homemade herb blend that includes scallions, thyme, culantro, and garlic adds fresh, herbal depth.
• Scotch Bonnet Pepper: A fiery chili that delivers authentic heat and fruity flavor; adjust to your spice level.

Shopping Made Easy

• Pigeon Peas (gungo peas): Look in the freezer section for shelled pigeon peas. If fresh is in season, even better.
• Anchar Masala: Found at West Indian or specialty spice stores, or substitute with extra roasted geera and amchar-style spices.
• Beef Cuts: Use stewing beef or any cut that benefits from long simmering, like chuck or shank, bone-in for more flavor.
• Scotch Bonnet Pepper: Available fresh at Caribbean groceries or in frozen packs; substitute with habanero if needed.
• Green Seasoning: Make your own or look for bottled versions in West Indian markets.

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Cooking Notes from the Kitchen

• Washing the Beef: Rinse the beef in lemon juice or vinegar and cold water, then drain well before cooking.
• Be patient! The long cook time is essential for both flavor development and tenderness.
• Thickening the Gravy: Mash some pigeon peas against the side of the pot to naturally thicken the curry.
• Salt to Finish: Always taste and adjust salt at the end, once the flavors have concentrated.

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What’s the best beef cut for Curry Beef with Pigeon Peas?

Bone-in beef is ideal for flavor, but boneless stew beef, chuck, or even brisket also work well in this dish.

Can I use canned pigeon peas?

Yes, but frozen or fresh pigeon peas are preferred for better texture and flavor. Be sure to rinse canned peas before using.

How spicy is this recipe?

It depends on how much scotch bonnet pepper you include. Start with a small amount and add more to taste.

What is anchar masala and can I skip it?

Anchar masala is a tangy, spicy spice blend used in pickling. It adds depth and tartness. You can skip it in a pinch, but the flavor profile will be slightly different.

What’s the best side dish for Curry Beef with Pigeon Peas?

Serve with white rice, paratha roti, or boiled ground provisions like cassava and green banana.