Potjie stew
Prep Time:
30 minutes
Cooking Time:
2 hours
Servings:
4
Potjiekos, which translates to small pot food recipe comes from Namibia and South Africa and is their version of a traditional stew with meat, starch, and veggies or whatever they had on hand and in season.
Cook Mode
(Keep screen awake)
Ingredients
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2 tablespoons butter or oil
3 onions, chopped
1 fresh chili pepper, finely chopped
3 garlic cloves, crushed
1 pound of fresh mushrooms, whole
2 pounds stewing beef (bone on), cut into chunks
1 pound mixture of your favorite beans: sugar beans, red kidney beans, white kidney beans, haricot beans, black-eyed beans, all work well.
If using dried beans, soak overnight. If canned, drain and rinse before adding them to the pot.
4 carrots, roughly chopped, and other seasonal vegetables of your choice
12 baby potatoes
2 cans of creamed corn (mealies)
2 cups beef stock
Mixed herbs to your taste (about 3 tablespoons). like thyme, oregano, and rosemary, but feel free to experiment.
Salt and pepper to taste
1/2 cup red wine (optional)
Directions
Braise onions and mushrooms in butter and flavored salt (Ah, the sizzle! The aroma!)
Add chili and garlic, sauté for 2 minutes. Try not to eat it yet.
Add beef, cover the pot, and let it steam for 5 minutes. No peeking!
Toss in carrots, potatoes, and other veggies. Cover and let steam for 5 minutes.
Add beans, sweet corn, beef stock, mixed herbs, and the red wine. Cover the pot.
Simmer for about 20 minutes. Stir well.
Cook for 1-2 hours, or until the meat is tender Add the mushrooms about 20 minutes before serving.
Serve over rice or pasta. Or use crusty loaf of freshly baked bread.
