Slow Cooker Caribbean Coconut Beef  Curry

I have spent some time in the islands over the past 40 years. Part of it wears a Navy uniform and the rest wears the tourist uniform. During my working career, whenever something went right and I needed to celebrate, I found myself a Caribbean island to visit. Now admittedly, most of my island meals were seafood but sometimes I would sneak some chicken, pork or beef in as well. My first attempt at this recipe was good but far too complicated and wouldn’t work for most working folks so I updated it. I was able to simplify the recipe. I think it has become something you could put together before work and enjoy when you got home.




2 lbs stew beef cut into bite-sized pieces (< 2-inch chunks)

1 Tbs minced ginger

2 Tbs oil

2 Tbs unsalted butter

1/3 cup Key Lime Juice

1 medium onion diced

1 small Pablano pepper, diced

2 Tbs minced garlic

1 tsp each –  dried thyme. smoked paprika, Allspice, and Tajin

2 13.5- ounce cans of unsweetened coconut milk

3 Tbs curry spice/powder

1-2  cup water (adjust to the desired consistency, less = gravy like/more = soupy )

2 bay leaves

1Tbs tomato paste

1 scotch bonnet pepper, washed, de-seeded and chopped fine or 1/3 cup tamed           jalapeños + 1 Tbs hot sauce

2 lbs potatoes or more peeled cut into medium pieces (Yukon Gold)

2 carrots, peeled and roughly chopped

1 cup sliced mushrooms

Cilantro, chopped for garnish


  1. Season beef well with salt, Tajin, and allspice. Heat oil in a skillet on medium-high heat Working in batches, brown the beef on all sides and place in slow cooker.
  2. Drain skillet except for approximately 1Tbs of liquid. Reduce heat to medium. Add butter, onions, Pablano, garlic, thyme, peppers, and/or hot sauce and ginger. Scraping the brown bits from the pan, cook till onions are clear, ~5 minutes
  3. Stir in curry powder, and cook for about 5 minutes until it starts to stick to the pan. Add coconut milk, water, bay leaves, paprika, and tomato paste and cook for ~ 2 minutes
  4. Add Key Lime juice, potatoes, carrots, and mushrooms to the crockpot and mix in a skillet mixture. 
  5. Set the slow cooker to low and cook for 6-8 hours. Check carrots or potatoes for doneness.
  6. Remove the bay leaves and serve in bowls as a stew or over rice as a curry depending upon the consistency you chose to make.