Potjiekos is a South African style of slow cooking in a three-legged cast-iron pot. Meat and vegetables are layered and simmered with very little stirring, preserving distinct textures.
The beef is browned first, then onions, stock, and vegetables are added in cooking order. A quiet simmer gives the tougher cuts time to soften without breaking down the vegetables.
Resist frequent stirring after layering the vegetables; potjiekos is designed to cook from the bottom upward.
Serving Suggestions
Serve with pap, steamed rice, or fresh bread to catch the gravy, plus a sharp tomato and onion relish.
Recipe Notes
A heavy Dutch oven works indoors if a potjie is unavailable. Leftovers keep for three days and reheat well over low heat.
South African Beef Potjiekos
A gently simmered South African beef stew layered with potatoes, carrots, green beans, and warm spice.
Ingredients
Equipment
Method
Brown the Beef:
- Heat the potjie or Dutch oven over medium heat. Add oil and brown the beef in batches.
- Return all beef to the pot. Add onions and garlic and cook for 5 minutes, then stir in tomato paste, coriander, paprika, salt, and pepper.
Layer and Simmer:
- Pour in wine, stock, and Worcestershire sauce. Bring to a low simmer and cook covered for 75 minutes.
- Layer potatoes over the beef, then carrots, then green beans. Cover and simmer without stirring for 60 to 75 minutes, until everything is tender.
Finish:
- Stir the cornstarch slurry into the liquid at the edge of the pot and simmer for 5 minutes. Fold the layers together gently just before serving.
Nutrition
Notes
- Adjust the heat so only an occasional bubble breaks the surface.
- For alcohol-free potjiekos, replace the wine with beef stock and 1 tablespoon red wine vinegar.
