South African Beef Potjiekos
A gently simmered South African beef stew layered with potatoes, carrots, green beans, and warm spice.
Equipment
- Size 3 cast-iron potjie or Dutch oven
- Long wooden spoon
- Chef's knife
- Cutting board
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
Instructions
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.
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.
Nutrition
Calories: 545kcalCarbohydrates: 38gProtein: 44gFat: 23gSaturated Fat: 7gCholesterol: 125mgSodium: 690mgFiber: 7gSugar: 8g