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South African beef potjiekos served from a black cast-iron potjie.

South African Beef Potjiekos

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A gently simmered South African beef stew layered with potatoes, carrots, green beans, and warm spice.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: South African
Calories: 545
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef Base
  • 2 1/2 lb beef chuck cut into irregular 2-inch pieces
  • 2 tbsp neutral oil
  • 2 medium yellow onions sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine or additional stock
  • 2 cups low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp fine salt
  • 1/2 tsp black pepper
Vegetable Layers
  • 1 lb small potatoes halved if large
  • 4 medium carrots cut into thick chunks
  • 8 oz green beans trimmed
  • 2 tbsp cornstarch mixed with 3 tablespoons water

Equipment

  • Size 3 cast-iron potjie or Dutch oven
  • Long wooden spoon
  • Chef's knife
  • Cutting board

Method
 

Brown the Beef:
  1. Heat the potjie or Dutch oven over medium heat. Add oil and brown the beef in batches.
  2. 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:
  1. Pour in wine, stock, and Worcestershire sauce. Bring to a low simmer and cook covered for 75 minutes.
  2. 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:
  1. 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

Calories: 545kcalCarbohydrates: 38gProtein: 44gFat: 23gSaturated Fat: 7gCholesterol: 125mgSodium: 690mgFiber: 7gSugar: 8g

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.