Jamaican beef curry (Curry Beef)
Learn how to make a tasty Jamaican curry beef dish in a slow cooker - paleo, gluten free
Servings 4 servings
Calories 581kcal
Ingredients
- 1.5 lb diced beef (700g) stewing steak, washed and drained
- 2 tablespoon curry powder
- 1 tablespoon beef seasoning optional
- 1 teaspoon black pepper
- 1 teaspoon pink salt
- 3 scallion sliced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 inch of ginger grated
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 tablespoon of olive oil or coconut oil
- 6 sprigs of fresh thyme
- 1 tablespoon tomato puree
- 1 tablespoon coconut cream coconut manna
- 2 cups of warm water
- 1 large sweet potato cut into wedges or halves
- additional pink salt and black pepper if needed
To burn the curry
- 1½ teaspoon curry powder
To make the slurry
- 1 tablespoon tapioca starch
- 2 tablespoon cold water
Instructions
- Add the beef pieces to a large bowl then add the 2 tablespoon of curry followed by the beef seasoning, black pepper, pink salt, garlic, scallion, onions, bell peppers, ginger.
- Use your hands to work all of the ingredients into the beef until it is completely coated .
- Set aside and refrigerate overnight
- On medium heat, melt the olive oil and sprinkle in the 1 teaspoon of curry powder then cook the curry for about one minute.
- Then toss the bowl of beef into the pan/skillet and proceed to brown the meat
- 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 (try to cook of most of the juices as this will optimise the flavour).
- Once seared add the browned beef to your slow cooker.
- Add the potato pieces (if you are adding them now) and sprigs on thyme, coconut cream and tomato paste in the crock pot.
- Finally pour in the 2 cups of warm water and stir.
- Adjust the setting to high and timer for 4 hours.
- Add the sweet potato 1 hr-45 minutes prior to the finishing time, if you are adding them now.
- 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.
- Do a taste test and adjust seasoning if required.
- Serve accordingly
Video
Notes
- Suitable for home freezing for up to 3 months.
- As per Caribbean tradition the meat is always washed prior to being seasoned.
- Adding the sweet potatoes towards the beginning of starting slow cooking will yield super soft potatoes. You can alternatively, cut them up smaller and add 1 hour -45 minutes before the finishing time.
- If you cannot get white fleshed sweet potatoes (Caribbean ones) use orange ones instead.
- When adding water, always use warm/hot water to keep temperature levels consistent.
- I've updated the ingredients from when I first made the recipe by adding my Beef Seasoning.
- You can chop the sweet potato into wedges or pieces.
- For best results use my Homemade Curry Powder
- To keep this low carb omit the potatoes and pair with vegetables.
- Always do a taste test before and adjust seasoning/salt levels prior to serving.
Nutrition
Calories: 581kcal | Carbohydrates: 23g | Protein: 32g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 733mg | Potassium: 831mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6670IU | Vitamin C: 84mg | Calcium: 75mg | Iron: 5mg