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curry beef and potatoes served with rice
Katie

Jamaican Curry Beef with Potatoes

This Jamaican curry beef with potatoes is a rich, hearty dinner made with tender beef, earthy potatoes, fragrant thyme, and bold Jamaican curry flavors simmered into a thick, savory gravy.
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Prep Time 15 minutes
Cook Time 2 hours
Marinating Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef stew meat cut into 1-inch cubes
  • 2 tbsp Jamaican curry powder for seasoning the beef
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 Scotch bonnet pepper whole or pierced
  • 2 tbsp Jamaican curry powder for burning the curry
  • 5 sprigs fresh thyme
  • 2 bay leaves optional
  • 4 large potatoes peeled and chopped
  • 3 cups water or beef stock plus more as needed
  • salt to taste

Equipment

  • Dutch oven
  • Mixing bowl
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. In a large bowl, season the beef with 2 tablespoons Jamaican curry powder, 1 teaspoon salt, and 1 teaspoon black pepper. Mix well to coat, then let marinate for at least 30 minutes or overnight for deeper flavor.
  2. Heat the vegetable oil in a heavy pot or Dutch oven over medium heat. Add 2 tablespoons Jamaican curry powder directly to the hot oil and stir for about 1 minute, until fragrant and slightly darkened. Do not let it scorch.
  3. Add the seasoned beef to the pot and brown it on all sides, stirring occasionally so the meat is well coated in the toasted curry mixture.
  4. Stir in the chopped onion, minced garlic, minced ginger, Scotch bonnet pepper, thyme sprigs, and bay leaves. Cook for 2 to 3 minutes, until the aromatics are fragrant.
  5. Pour in the water or beef stock, adding enough to just cover the beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally, until the beef begins to turn tender.
  6. Add the chopped potatoes and a little more water if needed. Continue simmering for 25 to 35 minutes, until the beef is very tender, the potatoes are soft, and the gravy is thick and rich. Season with additional salt to taste.
  7. Remove the Scotch bonnet pepper, thyme stems, and bay leaves if desired. Serve hot with white rice, rice and peas, Jamaican dumplings, or roti.

Notes

Burning the curry in oil is a key Jamaican cooking step that deepens the flavor and gives the dish its signature color and aroma.
For milder heat, keep the Scotch bonnet whole and remove it before serving. For more spice, pierce it slightly or let it cook longer in the gravy.
If the sauce reduces too quickly before the beef is tender, add a splash of water as needed and continue simmering gently.
Waxy potatoes hold their shape better, but russet potatoes will help naturally thicken the gravy as they soften.
This dish tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve with rice or dumplings to soak up the rich curry gravy, and remove the thyme stems and bay leaves before serving for the best texture.