PotjiekosNamibian Slow-Cooked Beef Stew
This hearty beef stew is slowly braised with onions, tomatoes, and vegetables until the meat turns tender and the broth becomes rich and deeply savory. It reflects the comforting style of pot cooking associated with outdoor family meals.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgBeef Chuck (cut into large chunks)
- 30mlVegetable Oil
- 200gOnion (finely chopped)
- 12gGarlic (crushed)
- 200gCarrot (cut into thick slices)
- 400gPotato (peeled and cut into chunks)
- 200gGreen Bean (trimmed)
- 300gTomato (finely chopped)
- 40gTomato Paste
- 800mlBeef Stock
- 300mlWater
- 2pcsBay Leaf
- 2gDried Thyme
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat.
- 02
Brown the beef chuck well on all sides, working in batches if needed so the meat sears instead of steams.
- 03
Add the onion and cook until softened, then stir in the garlic.
- 04
Add the tomato and tomato paste and cook until the mixture darkens slightly and smells sweet.
- 05
Pour in the beef stock and water, then add the bay leaves, dried thyme, salt, and black pepper. Bring to a gentle simmer.
- 06
Cover and cook at a low simmer, about 95°C (205°F), until the beef is starting to soften.
- 07
Add the carrot and potato, cover again, and continue cooking until the meat is tender.
- 08
Stir in the green beans and simmer until the beans are tender and the broth has thickened into a rich gravy.
- 09
Remove the bay leaves, taste, and serve hot.
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