Jamaican Curry Beef Recipe

Jamaican Curry Beef is an easy dish to make. The ingredients are easy to find so all you need is simmering time. You can make it as spicy as you want and serve it up for lunch or dinner with steamed rice and vegetables. Like Curry Chicken and Curry Goat, Curry Beef is also great the next day or even the day after that. Just refrigerate and warm up on the stove or in the microwave and enjoy!

Marinating Ingredients

2 lbs (900g) Stewing Beef, cubed
1 tsp (5 mL) Black pepper
2 tsp (10 mL) Onion Powder, or small Onion finely chopped
3 to 4 cloves garlic, crushed
1 Tbsp (15 mL) Curry Powder
Cooking Ingredients

1 Tbsp (15 mL) Cooking Oil
1 tsp (5 mL) Salt
3 cups (750 mL) Boiling Water
1 Tbsp (15 mL) Curry Powder
2 to 3 sprigs of Fresh Thyme
1 large Onion, finely chopped
½ small Green and Red Bell Pepper, finely chopped
1 tsp (5 mL) Hot Pepper Sauce
1 Tbsp (15 mL) Tomato Ketchup
1 large or 2 medium Red-Skinned Potatoes, cut in large pieces

1. Mix cubed beef with black pepper, onion powder, garlic and 1 Tbsp of curry powder and marinate overnight, or at least one hour before cooking
2. Mix salt into marinated meat (salt will pull the juices from the meat when marinating so add it just before browning)
3. On High heat, heat cooking oil in large pot or dutch oven and sear the meat until brown
4. Add 2 cups of boiling water to pot and stir in 1 Tbsp curry powder; cover pot and reduce heat to Medium and simmer (rolling boil) for 45 minutes to 1 hour
5. Add thyme, onion, bell peppers and 1 cup boiling water to pot and stir in hot pepper sauce, ketchup and potato
6. Cover pot and cook for 30 more minute or until beef is very tender and sauce has thickened. Serve with steamed rice and vegetables.

Serves 6 to 8
The Fay Way: Gold Members click below to watch me cook this recipe step by step.

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Comments (17)
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  • Regina

    I made this dish last night for dinner and it was absolutely DELICIOUS! The flavor was amazing…….I enjoyed every single bite. The only change I would make the next time is to add less hot pepper sauce. 1 tsp was too much for my kids. Even though it was spicy they still cleaned their plates. I made this with white rice and cabbage. I packed some for lunch today and can’t wait to have it again. This recipe was so easy to follow and the outcome was perfect. I will definitely be making more of your recipes. I truly feel like with these recipes I will indeed be cooking like a Jamaican! THANKS 🙂

  • Charlotte

    Thank you for this lovely recipe Faye. I made it last week. My jamaican husband could not get enough of it, & he has asked me to cook it again! It was delicious 🙂

  • Mark

    I cooked this about an hour ago and can say it’s as good as any curry I’ve had in any Caribbean restaurant, I used a yellow pepper in place of the green and added some allspice and served it with roti style bread, This is now my go to receipt for Caribbean curry. The spicing was perfect for my wife but i needed to add some more hot sauce at the table.

    Thank You Fay.

  • destiny


    This was just…. Omg, I cant even put words together loool

    I added an extra tbsp of my mild curry powder and Tomato purée/passata just before serving because I found it to be slightly watery and the taste was too mild – perfect!

  • Carol @ Wild Goose Tea

    Gosh, I was looking for something else and ran across your blog. FUN!!! What a way to start my Jamaican journey
    with a wonderful curry. I just went to a restaurant specializing in food from Trinidad. The curry dish I had was
    heavenly. So I will tell you that I have BIG expectations here. Laughing—-

  • Tracey

    what is the best curry to use for this recipe

  • AJ

    Great recipe! I’m from the “burn the curry” school of thought, so my version changed the process at the “browning” point; however it still made for a delicious dish. Thanks Fay!

  • tiphoni97

    Never tried curry beef! Thank you!

  • Tanya

    Very good and tasty dish! This is the ONLY way I now make stew beef. I do adjust the seasonings to my liking but otherwise I follow the directions to a T. Ms. Fay, I’ve tried your cooking methods for curry chicken, brown stew chicken and my favorite…OXTAILS!!! All I have to say is keep em coming!!!!

  • Jenny

    I wanted to find out what kind of curry powder do I use. Thanks so much for your recipes I’ve made the chicken curry and everyone loved it!

  • Mark

    Mih seh rahtid wen mih dis Miss Fay …it taste good man…tenk yuh ma’am and yuh tuh eenuh Angela…awoh…mih haffi duh dis more often.

  • Bonnie

    This is a wonderful recipe and the success is in marinating the beef with the spices beforehand. After so many years cooking, I will now only buy Spice Islands curry powder but will plan to try one of your curry recipes. I use TriTip beef as it is so much better than stew beef. That would be the bottom of the sirloin on the steer. Lean and tender. May have to ask your butcher. The recipe was the family request for Christmas Eve! Happy Christmas!

  • Lisa

    Fantastic recipe! Easy to follow and deliciously authentic. Will visit this site for more recipes again.

  • Amanda

    Hi Made your beef curry. Must say was well impressed as was my family they all enjoyed it very much. Thank you for recipe, Amanda

  • Yassmin

    I haven’t tried any of these recipes as yet but I am definitely looking forward to it. I’m trying to master each main dish and I’ve managed to get ackee and saltfish (with all the trimmings!) down to a T! This website makes it look so simple to make really nice dishes! Hopefully, I’ll impress mama!

  • Shannon Johnson

    Hi Miss Fay! I made your Curry Beef recipe tonight and it came out fantastic! I had to force myself to stop eating it. Thank you for sharing all your wonderful recipes. This is the first one I tried and since it came out so well, I’m now inspired to try some others!