Beef Potjiekos

Name: Beef Potjiekos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: South Africa
Ingredients: 800 g Beef Brisket (cut into chunks); 25 ml Vegetable Oil; 200 g Onion (finely chopped); 10 g Garlic (crushed); 30 g Tomato Paste; 700 ml Beef Stock; 500 g Potato (peeled and cut into chunks); 250 g Carrot (peeled and cut into thick slices); 2 pcs Bay Leaf; 2 g Dried Thyme; 10 g Salt; 3 g Black Pepper

A South African potjie-style beef stew built in layers with vegetables and cooked slowly with minimal stirring.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

529kcal

Calories

29g

Protein

34g

Fat

25g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Beef Brisket (cut into chunks)
25ml
Vegetable Oil
200g
Onion (finely chopped)
10g
Garlic (crushed)
30g
Tomato Paste
700ml
Beef Stock
500g
Potato (peeled and cut into chunks)
250g
Carrot (peeled and cut into thick slices)
2pcs
Bay Leaf
2g
Dried Thyme
10g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a heavy lidded pot and brown the beef brisket in batches. Return all the beef to the pot.
02
Add the onion and garlic and cook until fragrant, then stir in the tomato paste, dried thyme, black pepper, and salt.
03
Pour in the beef stock and add the bay leaves. Bring to a gentle simmer.
04
Layer the carrot and potato over the beef without stirring them into the lower layer.
05
Cover tightly and cook over low heat until the beef brisket is fork-tender and the vegetables are cooked through. Check occasionally that the pot is not dry, but avoid repeated stirring.
06
Remove the bay leaves, fold the layers together once, and serve hot.

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