FoodieAtlas Logo
FoodieAtlas Recipes around the World

Potjiekos

Potjiekos
South-Africa
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900 g) beef chuck or lamb, cut into large chunks
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 1 cup beef or chicken broth
  • 1 cup red wine
  • 2 large carrots, peeled and sliced
  • 2 large potatoes, peeled and quartered
  • 1 large bell pepper, chopped
  • 1 cup green beans, trimmed and halved
  • 1 cup baby corn
  • 1 cup mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

Heat the Potjie Pot

Place the potjie pot (a traditional three-legged cast-iron pot) over a medium flame or on a grill.

Heat the vegetable oil in the pot.

Brown the Meat

Add the beef or lamb chunks to the pot and brown them on all sides.

Remove the meat from the pot and set aside.

Sauté the Onions and Garlic

In the same pot, add the sliced onions and sauté until they are golden brown.

Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pot

Pour in the beef or chicken broth and red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.

Layer the Ingredients

Return the browned meat to the pot.

Add the sliced carrots, quartered potatoes, chopped bell pepper, green beans, baby corn, and mushrooms in layers.

Spread the tomato paste over the top.

Add the Herbs and Seasonings

Sprinkle the dried thyme and rosemary over the vegetables.

Add the bay leaves.

Season with salt and black pepper to taste.

Simmer the Potjiekos

Cover the pot with a lid and let it simmer gently for about 2-3 hours, or until the meat is tender and the vegetables are cooked through.

Avoid stirring the potjie during cooking; just check occasionally to ensure it is not burning and add a little more broth or water if needed.

Serve

Once everything is cooked, remove the bay leaves.

Enjoy your meal!