Beef Archives | CaribbeanPot.com

Curry Beef or Beef Curry (Guyana) is one of those things I rarely cook as I’m not the biggest fan of beef (except for steaks and burgers). And yes, I originally shared a Curry Beef and Curry Beef With Potatoes recipe/s a few years back, but this is my enhanced version of this classic Caribbean curry dish. Wait! If memory serves me correct I think I also shared a version with Potato and Channa (chickpeas) as well.

You’ll Need…

3-4 lbs beef (cubed – 2 inch pieces)
1 teaspoon salt
2-3 tablespoon olive oil
1 medium onion (diced)
1 large tomato (diced)
12-15 cloves garlic (smashed)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 teaspoon cumin seeds (geera)
1 scotch bonnet pepper
6-8 sprigs thyme
1 tablespoon Anchar Masala
2 1/2 tablespoon Curry Powder
5-8 curry leaves
2 bay leaves
3 tablespoon chopped cilantro
8 1/2 – 9 1/2 cups water (divided)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your gluten free dietary requirements. Especially the curry powder you use.

The original way to do this Curry Beef is to season and marinate the beef overnight (as mentioned in the video below), but today I’ll show you a way to avoid that step, without sacrificing that deep rich flavor.

Prep the ingredients and wash the beef with cool water and the juice of a lime or lemon (white vinegar 1/2 cup will work too), then drain and set aside.

Heat the oil in a deep heavy pot on medium heat, add the onion and garlic, then lower the heat to low so we don’t burn anything. After 2-3 minutes, add the cumin seeds and black pepper and continue cooking on that low heat for 2-3 minutes more.

Now add the Caribbean Green Seasoning and cook a further 2-3 minutes, before adding the curry powder. Mix well. Heat still on low as to bloom the spices which makes up a good curry powder.

Stir occasionally as it can burn even on low heat. Cook for 3-4 minutes, then turn the heat to medium and add 1 1/2 cups water and stir / scrape the bottom of the pot. As it comes back to a boil, reduce to a rolling boil. Add the diced tomato and Anchar Masala (I explained why and where to get the Anchar Masala in the video below) at this point.

Cook on that rolling boil for 4-5 minutes then crank up the heat to burn off all that liquid (see my tip in the video below). When you get back to seeing the oil we started with, it’s time to add the beef to the pot.

With the heat still on medium, stir well to coat the pieces of beef with that wicked curry base we created. Cover the pot and bring to a boil. Yes, it will spring it’s own natural juices. Once you get a bubble, reduce to a simmer and cook for 10 minutes with the lid on slightly ajar.

To give the finished Curry Beef that deep rooted flavor, it’s important that we remove the lid now, turn up the heat and burn off all that liquid (explained why in the video below). Once you see that dry bottom (pot) with the oil.. its time to add 8 cups of water. Bring to a boil.

The water is to help us get that fork-tender beef you deserve. At this point is when you’ll add the thyme, curry leaves and bay leaves. Additionally, you may also add a small stick of cinnamon and a few slices of ginger if you like those flavors in your curry.

My beef took 1 hour and 45 minutes from this point to be as tender as I like. Depending on the cut of beef and the age of the animal when it was butchered, it may take longer. This is where you do a few things to personalize it to your liking. Adjust the salt, make sure it’s as tender to your liking and you can control the consistency of the finished gravy by cooking longer or leaving as is. Remember the residual heat in the pot will further cook this. Plus as it cools with will thicken. NOTE! Should the beef not be tender or you find that the liquid was burning off quickly – add more water. May I recommend not adding beef stock as it will change the overall flavor of the curry.

Turn off the stove, toss in the cilantro (or Culantro – Shado Beni) and enjoy.

I used a cheap cut of beef and may I recommend you do the same. While I did use boneless beef, some bones in here would contribute to a much deeper flavor. I forgot to mention above that you’ll toss in the scotch bonnet pepper whole when you add the 8 cups of water and try not to break it. Fish it out near the end or BREAK it and release the heat if you like (I did). Near the end you may remove and discard the bay leaves and sprigs from the thyme (same for if you added cinnamon and ginger).

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Meat & Poultry

Stewed Beef With String Beans.

September 19, 2012September 19, 201211 Comments

Green beans of all kinds are a favorite of mine, so finding ways to add extra flavor and texture to them is something I’m constantly experimenting with. Like the Stew Chicken With String Beans I shared with you a while back, this stewed beef with string beans is almost identical. However by using beef instead of chicken, you’ll notice a subtle difference in the overall taste of the completed dish.

This dish was usually made by our mom when she had some leftover Caribbean style stewed meats from the night before (beef, pork or chicken) and even as a child, it was a hit with me. As a matter of fact.. it was a hit with all of her four children. Our dad was never and still isn’t a picky eater, so he’ll do damage to anything placed in front of him (with the exception of pork).

You’ll Need…

1 lb beef – cubed into 1 inch pieces
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh grated ginger
2 tablespoon vegetable oil
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon green seasoning
1 tablespoon brown sugar
2 cups water
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 scallion
1 lime or lemon or 3 tablespoons of vinegar
1.5 lbs string beans (trimmed)

Trim the beef into 1 inch cubes, then wash with cool water and juice of the lime, lemon or vinegar, Drain dry and set aside as we prep the ingredients we’ll be using to marinate it with. Chop the tomato, onion, scallion and garlic. Remember to wear gloves when chopping the scotch bonnet pepper, don’t include any seeds as that’s where the raw heat is and do wash your hands with soap and water immediately after handling such hot peppers.

In a large blow, place the washed beef pieces and season with the salt, black pepper, grate in the ginger, green seasoning, worcestershire sauce, ketchup and all the ingredients we chopped. Give it a good stir and allow that to marinate in the fridge for 15 minutes.. 2 hours would be best though. (all you should have left is the veg oil, brown sugar, beans and water from the ingredient list).

Remove from the fridge and allow it to come back to room temp (about 10 minutes) and get ready to ‘stew’. If you’ve never seen this done you may find it a bit strange, since we’re making a sort of caramel and you’ll think it will be sweet. NOPE! Heat the oil in a large heavy pot (one with a lid) , then stir in the brown sugar. It’s important that you have a long handle (dry) spoon and have the seasoned beef close at hand. This step can be a bit tricky, so be prepared. The long handle spoon is to prevent getting hit with splatters of that hot oil/caramel as you add the seasoned pieces of beef to the pot. Your heat should be med/high and you’ll start to see it smoke and the sugar will start to melt. Keep stirring until you see it go frothy and start to change colour. When it reaches a dark brown colour, it’s time to add the seasoned beef to the pot. Add small batches at a time and keep stirring. Try to avoid the sugar/caramel going black or you’ll end up with bitter tasting beef. Watch the video below to see exactly how I did it.

If you’re wondering.. yes, the marinade all went into the pot. The goal here is to create a lovely flavor base and rich colour. Give it a good stir once you have all the pieces of beef in the pot, bring to a boil, then reduce the heat to a rolling boil (it will spring it’s own natural juices). Cover the pot and let that go for about 15 minutes. After 15 minutes, take off the lid and crank up the heat to burn off all that liquid. In the same bowl you marinated the beef, add the 2 cups of water and swish it around to pick up any remaining marinade.

With all the liquid gone from the pot, add the water from the bowl to the pot and bring to a boil. In case you’re wondering why we burnt off the liquid only to add more, here’s why… t his step infuses the meat with the rich flavor and created a lovely depth of colour which we needed as a base for this stewed beef with string beans. As it comes to a boil, reduce the heat to a simmer, place the lid on the pot and allow that to cook for about 50-60 minutes. The idea is to have this beef very tender.

As this simmers away, it time to trim and wash the string beans. If you don’t have string beans, you can certainly use bodi (yard beans) or any type of green beans you may have. Trim off the ends and discard, then break (or cut) into 1 to 1.5 inch pieces. Give it a wash and allow to drain.

After 50 minutes (remember to stir every 5-7 minutes) you should have tender beef pieces and your kitchen should have a wicked Caribbean scent. There should still be a little liquid in the pot, so start adding the trimmed beans in and give it a good stir. Take the heat up to med and bring to a boil. With the little liquid we have, it will be almost like steaming the beans in the stewed beef.

Here’s where you’ll personalize this dish. I allowed the pot to go for about 12 minutes after adding the beans as I like the beans to maintain a bit of that lovely green colour and have a little ‘bite’ to them. If you like your beans cooked soft, you’ll have to cook it a bit longer. Taste for salt at this point and adjust accordingly. Turn up the heat to burn off any liquid.

This dish is loaded with flavors and uniquely Caribbean! As a side dish it can serve about 5 people and goes well with rice or roti… but Tehya and I usually eat it like a stir fry when we can’t wait for the rice to be done cooking. It’s also great on sandwiches!

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Gluten Free Meat & Poultry

Curry Beef or Beef Curry?

February 2, 2021October 8, 200948 Comments

I do apologize for being an absent chef the past couple weeks. As mentioned in my last post we were off to Trinidad and Tobago for my sister’s wedding and for a short vacation. And though I had all intention to cook and blog while we were there, there was so much to see and do that I got side tracked. Plus, the MAC computer I had access to, didn’t allow for me to upload my pics via a card reader and I totally forgot to pack my firewire to connect the camera directly.

Curry beef is not something we grew up on, actually the first time I ever tasted curry beef was when I lived with my aunt after first moving to Canada. To date I can probably count the number of times I’ve had curry beef. Not as if I don’t like it, it’s just that I grew up with a taste for stew beef. Looks like I may have to cook this more often as both Indy and Tehya both enjoyed dinner tonight.

You’ll Need…

1 1/2 lbs cubed beef
3/4 teaspoon salt
dash of black pepper
1/4 teaspoon roasted Geera (powder)
2 table spoon curry powder (madras)
1 onion separated (1/2s) – diced
2-3 cloves of garlic – crushed/chopped
2 tablespoons vegetable oil
2 tablespoons water
2 cups water
1 tomato diced
1 tablespoon green seasoning
2 leaves of shado beni (shandon beni)
1 teaspoon ketchup
1/4 hot pepper (I use habanero) Don’t include seeds if you’re afraid of some heat.
1 lime or lemon (juice) to wash the cubed beef before seasoning

Tip: If you don’t have the green seasoning, simply use 1 scallion chopped, a pimento pepper if you have access to one, 1 table spoon thyme, 1 table spoon celery chopped fine, 2 tablespoons cilantro. NOTE: If doing this recipe gluten free, be sure to read the label of the curry powder you plan on using to ensure it meets with your specific gluten free diet. Some curry powder contains flour as a filler.

Start by cutting the beef into 1 inch cubes and then pour the lime or lemon juice over it and rinse with running water. Squeeze off all excess water then season with the… tomato, salt, black pepper, green seasoning, 1/2 of the onion, ketchup, shando beni and roasted geera. Stir well and allow to marinate for about 1 hour.

cubed beef for curry

trini beef curry

curry beef

In a heavy pot, heat the oil on medium to high heat (in the pic I’m using the new iron pot I purchased on my trip.. notice how shiny it is?), then add the remaining onion, garlic and pieces of hot pepper. Allow this to cook for a couple minutes. In the meantime, in a small bowl put the curry powder and add 2 table spoons of water. Stir to form a paste. Then add this paste to the semi cooked onion / garlic and allow this to cook for a few minutes.

guyana beef curry

how to curry beef

caribbean curry recipe

trini curry beef

Now that the curry is cooked a bit, start adding the seasoned pieces of beef and give it a good stir. Bring it to a boil, then cover and turn down the heat to low. You will notice that a lot of natural liquid will form. That’s ok, we’ll use those wonderful juices in the first step of cooking. After you’ve emptied the bowl with the seasoned beef, pour in the 2 cups of water into it and try to pick up all the remaining bits of seasoning… we’ll use this later on.

spicy curry beef recipe

beef curry

Allow this to cook for about 25 minutes covered, then remove the cover and turn the heat back up to high. we want to burn off all the liquid that was released. Stir so it doesn’t burn and when you can see the pot’s bottom dry, add the 2 cups of water we prepared earlier in the bowl that had the seasoned beef. Stir, bring to a boil and reduce the heat back to low. I like my curry beef very tender, so I usually allow it to cook for about another 40 minutes or so.

trinidad curry beef

beef curry sauce

After the 40 minutes or so feel free to check for salt (you may need to add more if you like a lot of salt) and bring the gravy to a thickness you like. if you find that it’s still a bit runny, turn up the heat to allow it to thicken. TIP. If you’d like you can add a couple cubed potatoes the final 25 minutes, but you may need to add a little more salt. Makes for a great curry potato and beef, the kind you’d find when you purchase a beef roti.

caribbean curry beef recipe

curry beef with rice

There you go, a simple and tasty curry beef that’s great on rice or as a side for roti… or to enjoyed as you please. Remember to leave me your comments below.

Meat & Poultry

A delectable stewed beef recipe, the Caribbean way.

March 5, 2012June 13, 200983 Comments

stew beef recipe If you’ve been reading this blog for a while you may have come to the conclusion that the majority of dishes we prepare includes the process of “stewing”. Unlike what’s considered a stew in places like Canada and the US, our stews are based on the principle of caramelizing the meats to give it that so-unique brown colour and that marvelous flavour. But that very far from the truth, as our food culture is highly influenced by the many different races that make up the vibrant melting pot the Caribbean is. Today we’ll take a look at one of my dad’s most beloved dishes, stew beef!

Similar in every aspect of the other stewed dishes I’ve posted, except this one will take a bit longer to cook (to ensure that the meat is fall-off-the-bone tender) and we’re using beef, rather than chicken or pork.

You’ll need…

1.5 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* I’ve seen my dad put mushrooms (white button variety) near the end of cooking and I must admit that though not traditional, it’s does compliment the dish. But I must admit that I do love mushrooms, so I’ll enjoy it in just about any dish.

Start by cutting the beef into 1 inch cubes, then using the lime (lemon or vinegar) wash (with water – not the one mentioned in the recipe) the pieces of meat and drain. With the cubed pieces of beef in a bowl, start to season. Add all the ingredients mentioned above, except the oil, water and sugar. We’ll be using those later on in the dish. Allow the seasoned meat to marinate for at least 30 minuets before cooking. For best results, leave to marinate about 2 hrs in the fridge.

how to stew beef recipe

As we’ve practiced in other stewed dishes, it’s time to get the sugar ready. In a heavy pot on high heat pour in the oil and allow to get hot, then place the sugar and move it around so it starts to melt, change color and bubble. Remember to use a long handle spoon to prevent getting burn and have the seasoned meat within reach. This step requires good timing. When you see the sugar fully melted and turns to a rich brown colour (see pic below), start putting in the pieces of meat. Remember to stir everything around, so it’s fully coated.

browning stew beef recipe

recipe stew beef recipe

trinidad stew beef recipe

Leave on high heat for about 3 minutes, then turn down the heat to a simmer and cover the pot. Allow to cook for a further 10 minutes, stirring occasionally to ensure all the pieces of beef gets evenly browned. You’ll notice that dish will release natural juices. Now remove the lid and turn the heat back to high med-high. We want to burn-off all the liquid and give the meat the lasting rich brown colour.

caribbean stew beef recipe

In the same bowl we seasoned the beef, add the water and swoosh it around a bit so every bit of remaining seasoning is mixed in with the water. When all the liquid (see pic above) is burnt away from the pot, add the water from the bowl.

seasoning stew beef recipe

herbs for stew beef recipe

tobago stew beef recipe

Bring to a boil, then turn down the heat to a gentle simmer. With the pot covered, allow to cook for about 1 hour or until the beef is really tender. If after the 1 hour of cooking there’s still a lot of water left in the pot, do turn up the heat and allow to burn off. You’re looking for a nice thick gravy.

trini stew beef recipe

stew beef recipe with yam

This dish makes for a great topping for rice or ground provisions. In the pic above I have it resting on a nice bed of steamy boiled yams. But you can also pair it well with any side you usually serve meats with – salads, mashed potatoes … it’s also amazing on macaroni and cheese.

Other stewed dishes:

Chicken

Pork

Curry Stew Chicken.

Please take a moment to share your experience with this recipe or if you have another version of it. Do leave me a comment below.

Meat & Poultry

It’s “thyme” you enjoyed stewed beef with a rich gravy.

March 5, 2012May 10, 200973 Comments

What do you make that’s considered “comfort food” by your family? For me growing up it was a nice pig tail soup for Saturday lunch, thick with dumplings, ground provisions and split peas. I think our girls would say “beef with sauce (their way of saying gravy) and mashed potatoes” if I were to ask them the same question. Pretty similar to a North American style stew, but without all the vegetables, is how I could best describe this dish.

The result is a dish packed with tender pieces of beef since it’s cooked for a long time and a rich gravy that helps you appreciate boring mashed potatoes like you never thought possible.

* Disclaimer. This is NOT the traditional “stew beef” you’d find in Trinidad and Tobago or the other diverse islands that make up the Caribbean. I’ll post that recipe soon enough.

You’ll need….

1 lb beef (cubed)

1/4 teaspoon pepper flakes

3 cups beef stock

1 large carrot (diced)

1 medium onion (diced)

3 sprigs thyme (include stems)

3 cloves garlic

salt to taste (normally the beef stock I use adds enough salt to the dish)

pinch of black pepper

2 tablespoon olive oil

1 bay leaf

beef-recipes

Let’s prepare the ingredients…

– peel and slice the carrot and onion

– peel and crush the garlic

– if you can’t find already packaged stewing beef in your grocery store, get any cheap piece of beef and cube into 1 inch pieces.

– 1/4 cup of cream (I usually use half and half)

In a deep saucepan add the oil and place over high heat. As soon a the oil heats up add the pieces of beef to brown. Keep moving around so every side gets in contact with the bottom of the pan and browns evenly.

stew-beef-recipe

steak-with-gravy

This step can take about 10 minutes, depending on the type of pan you use and how high your heat is set. The next step is to add the sliced onions, garlic, carrots, pepper flakes and black pepper.

beef-recipe

cooking-beef

Turn the heat down a little and let cook for a couple minutes. Then add the thyme, bay leaf and beef stock. Try to ensure that you have enough liquid to cover everything in the pot. Now bring to a boil, then turn down the heat to a simmer. Cover the pot and let cook for about 1.5 hours or until the beef is tender.

stew-beef

After everything’s been simmering for about 1.5 hours you should have a thickened gravy, now add the cream and cook for another 5 minutes. Then get ready to serve.

beef-with-gravy

caribbean-recipe

Remove the bayleaf and thyme sprigs and serve with mashed potatoes. Enjoy! remember to taste for salt.

Be sure to leave me your comments or questions.

Meat & Poultry

Luscious steak strips with a wonderful jolt of pepper.

March 5, 2012May 1, 200946 Comments

steak-and-salad Please don’t let the title misguide you. The pepper isn’t intense in this recipe, it’s more for the full body flavor it will add. This dish is usually featured on our dinner table at least 2-3 times a month. Not only is it very quick to make, it’s an absolute hit with Caron and our girls. A lovely partner to fresh cut fries, a fresh salad, onion rings or just about anything you usually serve with steak.

Since I’m a medium rare steak kinda fella, I usually only cook this one but don’t participate in it’s consumption. Caron and the girls will not touch any meat that’s not cooked all the way through and I hate seeing good steak “overcooked” so I have to cook to please the masses. Well done it is!

You’ll need…

1-2 lbs NY Striploin steak (sliced thin)

1/4 teaspoon sea salt (you can adjust to taste)

1/4 teaspoon chili flakes

1/4 teaspoon black pepper

1 teaspoon butter

2 tablespoon olive oil (for marinating)

1 teaspoon olive oil (for cooking)

1 med-large onion sliced

Start by slicing the steaks into thin strips. Use a sharp knife and try to slice by placing the knife on an angle to the cutting board surface. TIP : Slice when the meat is still a bit frozen for easier handling.

how-to-cook-steak-fast

Notice the great marble effect? Deserve to be on a hot grill!

jamaican-steak-recipe

Lets marinate this for a bit. In a bowl, place the sliced pieces of beef, sliced onions, black pepper, chili flakes, salt and the 2 tablespoons of olive oil. Mix around, cover and place in the fridge for at least 30 minutes.

caribbean-steak-recipe

I then like to bring it back to room temperature before cooking, so it’s removed from the fridge about 10-15 minutes before I get started. Now add the butter and remaining olive oil to a wide base pan and place on high heat. As soon as the butter melts and the oil is hot, start adding the marinated meat – dump the entire bowl in. But move around so each piece touches the heat from the pan.

steak-with-onions

spicy-steak

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Remember to keep moving around the pieces of steak so they’re always in contact with the heat from the pan. It should take about 5-10 minutes for us to achieve a nice golden color. If you’d like a medium steak, cook on high for 2-4 minutes only.

pan-fried-steak

Quick and very tasty! Your family and friends will love to see this one on the dinner table. Makes great beef sandwiches s well!

salad-and-steak

Be sure to leave me your thoughts and comments in the comment box below.

Regards

Chris..

Beef

Incredible Curry Beef.

Stewed Beef With String Beans.

Curry Beef or Beef Curry?

A delectable stewed beef recipe, the Caribbean way.

It’s “thyme” you enjoyed stewed beef with a rich gravy.

Luscious steak strips with a wonderful jolt of pepper.

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