Potjiekos

Name: Potjiekos
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1.2 kg Chuck Beef, cut into large cubes; 2 Onions, sliced; 3 cloves of Garlic, minced; 3 Carrots, cut into chunky pieces; 4 medium Potatoes, peeled and quartered; 200g Green Beans, trimmed and halved; 1/2 small Cabbage, about 400 g, cut into wedges; 2 large Tomatoes, chopped; 1 tbsp Tomato Paste; 2 tbsp Flour, for dusting the meat; 2 tbsp Vegetable Oil, for browning; 500ml Beef Stock; 250ml Lager Beer; 2 Bay Leaves; 1 tsp Dried Thyme; 2 tsp Salt, or to taste; 1 tsp Pepper (Black), freshly ground

Potjiekos is a rustic South African one-pot stew that layers tender, browned meat with hearty vegetables and a rich, savory broth. Slow-cooked until the flavors meld, it yields succulent beef and melt-in-your-mouth vegetables in a thick, comforting sauce—perfect for a relaxed weekend meal or outdoor cooking with friends.

Potjiekos is a rustic South African one-pot stew that layers tender, browned meat with hearty vegetables and a rich, savory broth.... Show more

Traditional South African Recipe

Health Grade

A · Excellent

Time

3 hrs

Price

3,24 €

Calories

650 kcal

healthy

one pot

high protein

low carb

Method

Prep the ingredients

If needed, cut the Chuck Beef into large cubes. Slice the Onions, mince the Garlic, cut the Carrots into chunky pieces, peel and quarter the Potatoes, trim and halve the Green Beans, cut the Cabbage into wedges, and chop the Tomatoes. Keep the pieces fairly chunky so they stay intact during the long simmer.

Season the beef

Pat the beef dry, then toss it with the Flour, Salt, and Pepper (Black) until every piece is lightly coated. Shake off any excess flour so it browns cleanly in the pot.

Sear the beef

Heat the Vegetable Oil in a heavy pot over medium-high heat until it shimmers, then sear the beef in batches for about 4 to 5 minutes per side, turning only when a deep brown crust forms. Move each browned batch to a plate and leave the good brown bits behind in the pot.

Build the base

Lower the heat to medium and cook the onions in the same pot for 5 minutes until softened and starting to sweeten, stirring up the browned bits from the bottom. Stir in the garlic and Tomato Paste for 1 minute until fragrant, then pour in the Lager Beer to loosen the browned bits and scrape every bit of flavor off the base. Add the Beef Stock, Bay Leaves, Dried Thyme, and chopped tomatoes, then return the beef and any juices to the pot. Bring the mixture to a gentle simmer.

Simmer the beef

Reduce the heat to low and keep the pot at a bare simmer, with the lid slightly ajar, for 60 minutes so the beef starts to turn tender. Add the carrots and potatoes, nestling them into the liquid, then simmer for another 30 minutes until the beef is nearly tender and the vegetables are almost done.

Finish and serve

Add the green beans and cabbage, then simmer for 20 minutes more until the beans are bright and the cabbage is tender but still has a little bite. Taste the sauce and add a little more salt or pepper if needed, then serve the potjiekos hot with plenty of sauce spooned over the top.