Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.
This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.
While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.
Ingredient Guide
- Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
- Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
- Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
- Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
- Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
- Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
- Vegetable Oil: Helps bloom the curry and brown the beef evenly.
- Water or Stock: Used to build the sauce and braise the beef to tenderness.
- (Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.
Shopping Made Easy
- Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
- Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
- Green seasoning can be made in batches and stored in the fridge or freezer.
- Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
- Use beef stock instead of water for extra richness, especially if not marinating overnight.
Cooking Notes from the Kitchen
- Marinate the beef for at least an hour (or overnight) to deepen the flavor.
- Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
- Cook low and slow; rushing the beef will leave it tough.
- Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
- Add vegetables only after the beef is tender to avoid them turning mushy.
What cut of beef is best for curry?
Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.
Can I make this dish ahead?
Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.
How spicy is it with Scotch Bonnet?
Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.
Can I use a pressure cooker?
Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.
What sides go well with curry beef?
White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.
Caribbean Curry Beef
Description
Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
Ingredients
Instructions
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Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
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With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
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Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
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Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
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In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
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Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
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Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
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Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
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In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
