Entree: Namibia – Potjiekos (Small pot food)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–4 cm) cubes
- 8 oz (225 g) boerewors, sliced into 1/2-inch (1 cm) rounds
- 2 large onions, roughly chopped
- 3 cloves garlic, minced
- 3 carrots, sliced on the diagonal
- 2 large potatoes, peeled and cut into chunks, approx. 1 lb (450 g)
- 8 oz (225 g) button mushrooms, halved
- 1 red bell pepper, cut into strips
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) dark beer (or dry red wine)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) brown sugar
- Fresh parsley for garnish (optional)

Instructions

1. Heat the oil in a cast-iron potjie or heavy Dutch oven over medium-high heat until shimmering. Season the beef cubes with salt and pepper and brown in batches, searing on all sides; remove and set aside.
2. In the same pot, brown the boerewors slices briefly, then remove. Add the onions and cook until softened, then stir in the garlic and cook 30 seconds more.
3. Return the beef and boerewors to the pot, sprinkle the flour over the meat and stir to coat. Add the tomato paste, Worcestershire sauce, brown sugar, bay leaves, thyme, and smoked paprika; mix to combine.
4. Pour in the beer and beef stock, scraping the pot bottom to release browned bits. Bring to a gentle simmer, then reduce heat so the pot maintains a low steady simmer (do not stir vigorously — traditional potjiekos is layered and left to cook).
5. Arrange the carrots, potatoes, mushrooms, and red pepper in even layers over the meat. Cover and simmer gently over low heat or over coals for 2–3 hours, or until meat is fork-tender and vegetables are cooked through; check once midway and add a splash of stock or water if the pot becomes dry.
6. Adjust seasoning with additional salt and pepper if needed, remove bay leaves, sprinkle with chopped parsley, and serve directly from the potjie with crusty bread or pap on the side.