Curry Beef Stew

Name: Curry Beef Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lb beef stew meat, cut in 2-inch chunks; 2 tbsp curry powder, preferably Madras style; 1 medium medium onion, sliced into half-moons; 4 clove garlic cloves, sliced lengthwise; 2.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 5 medium medium carrots, cut into 2-inch pieces; 1 large large russet potato, peeled and chopped into 2-inch cubes; 1.5 tbsp ghee or olive oil; 1 cup beef broth, low sodium preferred; 4 sprig fresh thyme sprigs; 3 whole allspice berries

Caribbean Spiced Beef Stew with Curry and Thyme

This isn't your typical beef stew — curry powder transforms familiar ingredients into something aromatic and warming, with tender chunks of beef that soak up all those island-inspired flavors. The pressure cooker does the heavy lifting, turning tough stew meat silky in just 35 minutes while the vegetables hold their shape perfectly.

CaribbeanDinnerGluten FreeDairy FreeComfort FoodOne PotInstant PotBeef

Prep15 min

Cook35 min

Total50 min

Servings6

Difficultyeasy

Ingredients

2 lbbeef stew meat, cut in 2-inch chunks
2 tbspcurry powder, preferably Madras style
1 mediummedium onion, sliced into half-moons
4 clovegarlic cloves, sliced lengthwise
2½ tspkosher salt
¼ tspfreshly ground black pepper
5 mediummedium carrots, cut into 2-inch pieces
1 largelarge russet potato, peeled and chopped into 2-inch cubes
1½ tbspghee or olive oil
1 cupbeef broth, low sodium preferred
4 sprigfresh thyme sprigs
3 whole allspice berries(optional)

Instructions

Toss the beef with garlic, half of the sliced onion, curry powder, salt, and pepper in a large bowl. Use your hands to work the seasonings into every piece — the curry needs direct contact with the meat to really penetrate during cooking.
Hit sauté on your Instant Pot and add 1 tablespoon of ghee. Brown the seasoned beef in two batches, leaving the garlic and onion pieces behind in the bowl for now. Give each batch 3-4 minutes, moving the pieces around until they develop a deep, crusty exterior — this browning step builds the stew's rich base flavor.
⏱ 4 min
Transfer the browned beef to a plate and add the remaining ghee to the pot along with the reserved onions and garlic from the bowl. Sauté for 2-3 minutes until fragrant, then add the carrots, potatoes, browned beef, and broth. Scrape up any browned bits from the bottom — they're pure flavor. Nestle in the thyme sprigs and allspice berries if using.
⏱ 3 min
Secure the lid and close the steam valve. Pressure cook on high for 35 minutes, then let the pressure release naturally — this gentle cooldown keeps the beef from toughening up. The stew is ready when the beef shreds easily with a fork and the vegetables are tender but not mushy.
⏱ 35 min