Entree: South Africa – Afrikaner / Boer – Potjiekos (small pot food)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced
- 3 cloves garlic, crushed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine (optional)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried rosemary
- 4 medium carrots, cut into 1- to 2-inch (2.5–5 cm) chunks
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) button mushrooms, halved
- Salt and freshly ground black pepper
- 1 tbsp (15 g) butter (optional, for finishing)
- Fresh parsley, chopped, for garnish

Instructions

1. Heat the potjie or a heavy cast-iron Dutch oven over medium-high heat and add the vegetable oil. Brown half the beef in a single layer until a deep crust forms, working in batches; remove browned meat to a plate and repeat with remaining beef.
2. Reduce heat to medium, add the sliced onions and cook until softened and starting to brown, about 6–8 minutes. Add the crushed garlic and tomato paste; cook 1–2 minutes to deepen the paste.
3. Return all the browned beef to the pot and stir briefly to combine with the onions and tomato paste. Deglaze with the red wine if using, scraping up browned bits, and let the alcohol reduce by half, about 2–3 minutes.
4. Reduce heat to low. Arrange the vegetables in layers without stirring: place the potatoes and carrots in a single layer, then add the beef, then the mushrooms. Sprinkle the bay leaves, thyme, rosemary, salt, and pepper evenly between layers.
5. Pour the beef stock and Worcestershire sauce around the edges so the liquid reaches roughly halfway up the stacked ingredients (do not submerge completely). Cover with the pot lid.
6. Maintain a very low simmer (over coals, very low stovetop heat, or place in a 300°F / 150°C oven) and cook undisturbed for 2–3 hours, checking only to ensure the heat remains low and adding a splash of stock if it dries out. Do not stir—the potjiekos develops flavor by steady layering and gentle cooking.
7. When meat is tender and vegetables cooked, remove lid, stir gently if desired to combine juices, finish with butter, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.