Potjiekos (Beef & Vegetable)

Name: Potjiekos (Beef & Vegetable)
Ingredients: 1kg beef stewing meat (e.g., chuck, brisket), cubed30ml (2 tbsp) oil2 large onions, chopped2 carrots, peeled and sliced thickly2 large potatoes, peeled and quartered250g button mushrooms, whole1 large sweet potato, peeled and cubed1 green pepper, deseeded and chopped1 can (410g) chopped tomatoes500ml (2 cups) beef stock125ml (1/2 cup) red wine (optional, enhances flavor)15ml (1 tbsp) Worcestershire sauce15ml (1 tbsp) mild curry powder (optional, for subtle warmth)A few sprigs of fresh thyme or rosemarySalt and freshly ground black pepper to taste

By: Christo Lochenberg

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Beef Dinner Lunch One-Pot Stews

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Description

Potjiekos (meaning 'small pot food') is a traditional South African stew cooked in a round, three-legged cast-iron pot over an open fire. It's a slow-cooked, layered dish where ingredients are added in stages and gently simmered, never stirred, allowing the flavors to meld beautifully.

Ingredients

1kg beef stewing meat (e.g., chuck, brisket), cubed
30ml (2 tbsp) oil
2 large onions, chopped
2 carrots, peeled and sliced thickly
2 large potatoes, peeled and quartered
250g button mushrooms, whole
1 large sweet potato, peeled and cubed
1 green pepper, deseeded and chopped
1 can (410g) chopped tomatoes
500ml (2 cups) beef stock
125ml (1/2 cup) red wine (optional, enhances flavor)
15ml (1 tbsp) Worcestershire sauce
15ml (1 tbsp) mild curry powder (optional, for subtle warmth)
A few sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper to taste

Instructions

Prepare the Pot: Place your cast iron potjie over medium coals (or a gas burner on low). Add oil and heat until shimmering.
Brown Meat: Season beef cubes with salt and pepper. Brown the meat in batches in the hot oil until sealed on all sides. Remove meat and set aside.
Sauté Aromatics: Add onions to the pot and sauté until soft and translucent.
Layer the Pot (this is key – do NOT stir after this stage!):
1. Return the browned meat to the bottom of the pot.
2. Sprinkle with curry powder (if using).
3. Layer the carrots, then potatoes, then mushrooms, sweet potato, and green pepper on top of the meat.
4. Pour over the chopped tomatoes, beef stock, red wine (if using), and Worcestershire sauce.
5. Tuck in the fresh thyme or rosemary. Season lightly with salt and pepper.
Slow Cook: Cover the pot with its lid. Reduce heat to very low (maintain gentle simmering, not a rolling boil). Cook for at least 2.5 to 3 hours, or until the meat is tender and the vegetables are cooked through. Resist the urge to stir! The layering allows different flavors and textures.
Serve: When ready, gently stir once to combine all the ingredients. Serve hot directly from the pot with rice, pap, or crusty bread.

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