Jamaican beef curry

Jamaican curry beef

Learn how to make a tasty Jamaican curry beef dish in a slow cooker – paleo, gluten free



700g diced beef (stewing steak), washed and drained

3 scallion, sliced

1 medium onion, chopped

1 tbsp of curry + 1 tsp (see post for recipe)

3 garlic cloves, minced

1 inch of ginger, grated

1 red bell pepper, chopped

1 red bell pepper, chopped

1 tbsp of tomato puree

1 tbsp of coconut cream (coconut manna)

6 sprigs of fresh thyme

2 cups of warm water

1 tsp of himalayan pink salt

1 large sweet potato, cut into wedges and halves

1 tbsp of coconut oil

To make the slurry

2 tbsp of tapioca stach

2 tbsp of cold water


Add the beef pieces to a large bowl then add the 1 tbsp of curry followed by the black pepper, garlic, scallion, onions, bell peppers, ginger and pink salt.

Use your hands to work all of the ingredients into the beef until it is coated with the curry.

Set aside and refrigerate overnight

On medium heat, melt the coconut oil then toss the bowl of beef with the rest of the contents into the pan/skillet and proceed to brown the meat and sprinkle in the remaining 1 tsp of curry powder.

This should take up to 10 minutes, stirring so each side is evenly browned. The beef should form it’s own juices during this time.

Once seared add the browned beef to your slow cooker.

Add the potato pieces and sprigs on thyme in the crock pot on top of the meat ready to be covered by the water

Finally pour in the cups of water and stir in the coconut cream and tomato puree.

Adjust the setting to high and timer for 4 hours.

30 minutes before serving, prepare your slurry to thicken the sauce by mixing the tapioca starch with the cold water into a smooth albeit runny paste.

Add the slurry to the crock pot, carefully mixing so that it is evenly distributed.

Serve accordingly