Beef & Vegetable Potjie
A rich, hearty South African beef potjie made with tender chunks of beef, layered vegetables, and a deeply savoury sauce, slow-cooked until beautifully soft and full of flavour.
Prep
25 minutes
Cook
2.5 to 3 hours
Serves
6
Ingredients
- 2 tbsp cooking oil
- 1.5 kg beef chuck or stewing beef, cut into cubes
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 large potatoes, peeled and cut into chunks
- 4 carrots, peeled and sliced into thick rounds
- 250 g green beans, trimmed
- 250 g mushrooms, halved
- 2 tomatoes, chopped
- 500 ml beef stock
- 250 ml red wine or extra beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp brown onion soup powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 1 tbsp chopped fresh parsley for garnish
Instructions
Step 1: Prepare the fire
Make a medium fire and let it burn down to hot coals. You want steady, even heat rather than large flames.
Step 2: Brown the meat
Heat the oil in the potjie pot. Add the beef in batches and brown it well on all sides. Remove and set aside if needed so it browns properly instead of steaming.
Step 3: Build the flavour base
Add the onions and cook until soft and lightly golden. Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 to 2 minutes.
Step 4: Add the liquids and seasoning
Return the beef to the pot. Add the beef stock, red wine, Worcestershire sauce, onion soup powder, smoked paprika, thyme, and bay leaves. Stir gently and season with salt and black pepper.
Step 5: Layer the vegetables
Layer the potatoes on top of the meat, then the carrots, then the green beans, mushrooms, and chopped tomatoes. Do not stir too much after layering, as a potjie cooks best in layers.
Step 6: Slow cook
Cover with the lid and let the potjie simmer gently over low coals for about 2.5 to 3 hours. Rotate the pot occasionally if needed for even heat. Check from time to time that it is not drying out, but avoid stirring too often.
Step 7: Final check
Once the meat is tender and the vegetables are cooked through, taste and adjust seasoning if needed. Remove the bay leaves.
Step 8: Serve
Sprinkle with fresh parsley and serve hot with rice, pap, or crusty bread.
Extra Tips:
- Beef chuck works best because it becomes tender and flavourful during slow cooking.
- Keep the heat low and steady. A potjie should simmer gently, not boil hard.
- Do not stir too much once the vegetables are layered.
- You can add a few baby marrows or butternut for extra sweetness.
- This recipe is even better enjoyed outdoors over real coals.