Potjieko, also known as Potjie, is a South African beef stew mainly containing layered vegetables. It is rich with vitamins and bursting with a whole bunch of fantastic flavours. Potjiekos have been gracing the tables of South African households for many years and we do not see why anyone should be left behind by this train of pure flavours. The easy Potjiekos beef recipes below offer detailed steps on how to make a Potjie for you and the family to enjoy. These Potjiekos recipes beef are full proof and favourable for beginners.
Read down below to discover some of the best beef Potjiekos recipes and try them at home. It can be one of the best things to do to surprise friends and family members.
Beef and mushroom Potjiekos
This is the basic and traditional beef Potjiekos recipe. Easy to make with readily available ingredients.
- 45 ml sunflower oil
- 1 large onion
- 3 large cloves garlic
- 2 leeks
- 1 kg beef
- 250 ml red wine
- 100 g tomato paste
- 4 carrots
- 2 button mushrooms
- 4 mielies
- 5 g Thyme
- 2 beef stock cube
- 1-liter water
- 1 large handful green beans
- In a Potjiekos pot, add the sunflower oil and wait for it to heat up.
- Once it is heated, add in the chopped onions, crushed garlic and the finely sliced leeks and fry until soft.
- In to the pot, fry the cubed beef until they have browned well.
- After browning the meat, proceed to add the red wine and tomato paste and mix well. Allow the stew to simmer until the liquid has reduced to approximately half of the initial content.
- Next, add in the carrots, mushrooms, mielies, thyme and beef stock cubes and then pour in water. NOTE: do not stir the contents of the pot.
- Allow the vegetables to sit in layers on top of the meat. Cover the pot and let it simmer for approximately 1.5 hours to 2 hours, or until the beef cubes are nice and tender.
- Add in your green beans and let the stew simmer for 20 minutes while covered.
- After the 20 minutes has elapsed, your beef Potjiekos stew is ready. This can be served with rice.
Beef and butternut Potjiekos
This Potjiekos recipe is rich with various vegetables including butternut pumpkin for extra nutrients.
- 1kg cubed beef
- 30ml extra virgin olive oil
- 2 medium onions, sliced
- 125g dried apricots
- 4 carrots, sliced
- 1 butternut pumpkin, cubed
- 4 potatoes, sliced
- 2 corns on the cob, cut into 5 pieces each
- 1 cup chopped cabbage
- 6 baby courgettes, sliced
- 250g frozen peas
- 125ml sherry
- 50ml soy sauce
- Dried rosemary
- Dry mustard powder
- Dried thyme leaves
- 2 cans of chopped mushrooms
- 250ml red wine
- 250ml water
- Salt and pepper
- Place the Potjiekos pot on the stove and let it come to high heat.
- Carefully pour the oil into the pot and add the beef. Sauté the cubed beef pieces until they brown well.
- Add in your sliced onions and allow them to brown together with the beef.
- After browning the onions, add in your soy sauce, dry mustard powder, dried rosemary, dried thyme leaves, the beef stock cube, chopped mushrooms, red wine and water to the pot.
- Stir the contents well and allow the stew to simmer for 1.5 hours while covered.
- After this, add in your dried apricots, diced carrots, cubed butternut pumpkin, sliced potatoes and corn, layering them all in that specific order. Make sure you do not stir.
- Season well with the salt and pepper. Cover the pot with its lid and allow it to simmer for an additional 45 minutes.
- After 45 minutes, add your chopped cabbage, sliced courgettes and peas, layering them in that order respectively.
- Cover and let the stew simmer for the final 10 minutes.
- You can thicken the stew with a mixture of corn flour and water if necessary.
- Remove the stew from the heat and serve with rice or pot bread.
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Potjiekos recipes beef and beer
Why not switch things up and add a little flair to your Potjiekos by using a beer of your choice? Try this recipe and explore the new twist.
- 15g cake flour
- 5g mixed herbs
- 375ml beer of choice
- 5g paprika
- 1kg beef, cubed
- 250ml beef stock
- 15g butter
- 1 packet tomato soup powder
- 15ml vegetable oil
- 1 bay leaf
- 2 onions, sliced
- 15ml vinegar
- 15g white sugar
- 10g cornstarch
- 8 green beans, sliced
- 4 carrots, sliced
- 1 garlic clove, chopped
- Salt and pepper to taste
- Mix the cake flour and paprika until well combined. Place the cubed beef pieces in the mixture and coat well.
- Place the Potjiekos pot over high heat and carefully pour in your oil until heated. Place the coated beef pieces in the oil and brown them well.
- After browning, remove the beef pieces. Into the same oil, add in the sliced onions and white sugar until the onions are soft and caramelized.
- Next, add in your sliced green beans, chopped garlic and sliced carrots. Cover the pot and allow it to simmer for approximately 5 minutes.
- Add in your browned beef cubed to the pot. Proceed to stir in your mixed herbs, bay leaf, beer of choice, tomato soup packet and the beef stock.
- Mix it well and cover with the lid, allowing it to simmer for an hour or until the meat is soft and tender. Stir occasionally using a wooden spoon.
- In a small bowl, mix the cornstarch and vinegar and stir it into the stew.
- Simmer until the stew thickens. Season well with salt and pepper.
- Serve with the desired side dish.
READ ALSO: How to make butternut soup without cream?
Beef Potjie with red wine
Red wine and beef are a match made in heaven. Add some red wine into your Potjie stew and enjoy the rich flavours it brings.
- 1kg thin beef, cubed
- 30ml vegetable cooking oil
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 can of chopped tomatoes
- 10g salt
- Ground black pepper
- 30g freshly chopped basil or 10g dried basil
- 150ml white wine
- 30ml lemon juice
- 15g cake flour
- 30g freshly chopped parsley or 10g dried parsley
- In a Potjiekos pot, pour in your cooking oil and heat it over high heat.
- When the oil is hot enough, put in your pieces of beef and brown them well.
- Add your sliced onions and crushed garlic. Sauté the two until golden brown and translucent.
- Add in your chopped tomatoes, basil, salt and black pepper to taste.
- In a separate container, heat your white wine and add it into the pot. Stir well.
- Add in your lemon juice to season.
- Covet the pot with the lid and allow it to simmer for 1.5 hours to 2 hours or until the meat is tender.
- After the time has elapsed and the meat is tender, mix your flour with cold water well in a container to form a paste. Add this paste to the stew, stir well and allow it to simmer for a couple of minutes to thicken.
- Remove from the heat and serve. Before serving, sprinkle the chopped parsley. Serve with a side of your choice; rice or bread.
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Oxtail and vegetable Potjie
Veer off course a little bit and use oxtail for your Potjiekos instead of the normal beef cutlets. You will definitely notice the difference in the flavours.
- 500g oxtails, chopped into thick pieces
- 10 slices of bacon cut into pieces
- ½ cup flour
- Salt and pepper
- 1-litre beef stock
- 1 can tomato paste
- 1 bay leaf
- 6 black peppercorns
- 6 large leeks, chopped
- 2 large onions, chopped
- 6 large carrots, chopped
- 20 button mushrooms
- 1 bouquet garni
- 1 cup red wine
- 1/2 cup of sherry
- 1/2 cup of cream
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2 tablespoons of crushed garlic
- Using a paper towel, dry the oxtail pieces.
- Season the flour with the salt and pepper. Place it into a Ziploc bag, add in the oxtail pieces and shake well to coat the pieces evenly.
- Place the butter and olive oil into a Potjiekos pot and heat.
- When hot enough, pour in the bacon pieces and sauté them until golden brown.
- Take out the pieces of bacon and in the same oil, place the flour-coated oxtail pieces in and brown them well.
- Once browned, take them out and drain them of the excess cooking oil.
- Proceed to finely dice the carrots and coarsely chop the onions and leeks.
- Add the chopped and sliced carrots, onions and leeks into the oil. Sauté them until they soften.
- Afterwards, add the browned oxtail pieces, fried bacon, bouquet garnish, bay leaf, ground peppercorns, crushed garlic, tomato paste, red wine and sherry.
- Mix well and bring to a boil. Let it cook slowly on medium heat for 3 to 4 hours.
- With 1 hour left on the set cooking time, cut the remaining carrots into 1-inch pieces. Add the chopped carrots and button mushrooms into the Potjiekos stew and let it continue to cook slowly. Make sure the meat is soft and tender.
- Right before serving, add in the half cup of cream and stir it into the stew. If you wish to thicken the sauce, mix in some corn flour with the cream before adding it into the stew.
- Once ready, take off heat and serve with the desired side dish.
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Beef Potjiekos/ Potjies are the best dishes to have especially during the festive season. The beef Potjie recipes included in this article are guaranteed to bring the family together. The rich flavours remind each and every person what home truly feels like. And what is home without some amazing cooking and of course, a little meaty and vegetable goodness that is present in Potjiekos. With several different variations to the traditional meaty dish (Potjiekos recipes beef), you can add your little twist and pile up on the complementary flavours to create a meal your family will never forget.