POTJIEKOS

The ultimate South African one-pot wonder! A traditional potjie filled to the brim with tender meat and veggies is a wonderful way to feed yourself and your family this winter.

Ingredients

3 tbsp of olive oil
1 large onion, peeled and chopped
3 large cloves of garlic, peeled and crushed
2 leeks, sliced
1 kg beef stewing steak, cubed
250 ml red wine
100 g tomato paste
4 carrots, peeled and cubed
2 punnets button mushrooms, halved
4 cobs of corn (mielies), cut into 3 pieces (each mielie)
5 ml (1 tsp) Robertsons thyme
Marina Lighthouse black pepper
1 Knorr beef stock pot
1 l water
1 large handful of green beans, trimmed and halved
1 sachet (50 g) Knorr rich beef and tomato soup

Directions

1.       Heat the oil in a large cast-iron potjie over hot coals, or in a heavy-based pot on the stove, and fry the onion, garlic, and leeks until soft.
2.       Add the beef cubes and fry until well browned.
3.       Add the red wine and tomato paste, stir well, then allow to simmer until reduced by almost half.
4.       Add the carrots, mushrooms, mielies, thyme, Marina Lighthouse black pepper, Knorr Beef Stock Pot, and water.  Do not stir your pot – allow the vegetables to sit in layers on top of the meat.
5.       Simmer with the lid on for 1 ½ to 2 hours, or until the beef is tender.
6.       About 10 minutes before serving, mix the contents of the sachet of Knorr Rich Beef and Tomato Soup with some water to make a smooth paste, then stir into the potjie together with the green beans. Simmer until the green beans are tender and the sauce has thickened.
7.       Serve with rice, pap, mash, or steamed bread.
 
Adapted from www.whatsfordinner.co.za