Potato, beef, and mixed vegetables Potjie
Serve hot with creamy spinach or any other side dish you desire
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Directions
- Place the potjie pot on a fire and heat the oil. Add the beef and brown the meat on all sides. Remove and set aside
- Add the onions and fry until soft and translucent
- Add the ginger and garlic, and cook for a few more minutes. If at this stage the pot is extremely hot and you feel that the meat is burning, add some red wine or stock
- Season to taste
- Add the tomatoes and bay leaves, cover and gently simmer (+/- 1 hour)
- Put the potatoes and any hardy vegetables first and cook (+/- 30 minutes) then you can add the vegetables that will cook the quickest
- Taste and adjust the seasoning
- Do not stir the pot, but very gently shake to ensure that there is enough liquid in the bottom of the pot to avoid burning the meat at the bottom
- Cover once again and simmer for another 30 minutes
- Serve hot with creamy spinach or any other side dish you desire
Ingredients
- 45 ml (3 tbsp) sunflower oil
- 1.50 kg stewing beef preferably on the bone
- 2 onions, roughly chopped
- 45 ml (3 tbsp) freshly grated ginger
- 45 ml (3 tbsp) crushed fresh garlic
- 2 x 400g tin chopped tomatoes
- 4 bay leaves
- 1.50 kg baby potatoes, with the skin on, roughly chopped
- 2 kg mixed potjie vegetables
- Salt, to taste