Rich Beef and Mushroom Potjie
The ultimate South African one-pot wonder! A traditional potjie filled to the brim with tender meat and veggies is a wonderful way to feed a crowd on a special occasion. This beef and mushroom potjie recipe is so versatile because you can add any other veggies of your choice!
- 45 ml (3 tbsp) vegetable oil
- 1 large onion, peeled and chopped
- 3 large cloves garlic, peeled and crushed
- 2 leeks, sliced
- 1 kg beef stewing steak, cubed
- 250 ml red wine
- 100 g tomato paste
- 4 carrots, peeled and cubed
- 2 punnets button mushrooms, halved
- 4 cobs of corn (mielies), cut into 3 pieces (each mielie)
- 5 ml (1 tsp) Robertsons thyme
- 1 Knorr beef stock pot
- 1 l water
- 1 large handful green beans, trimmed and halved
- 1 sachet (50 g) Knorr rich beef and tomato soup
- Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove, and fry the onion, garlic and leeks until soft.
- Add the beef cubes and fry until well browned.
- Add the red wine and tomato paste, stir well, then allow to simmer until reduced by almost half.
- Add the carrots, mushrooms, mielies, thyme, Knorr Beef Stock Pot and water. Do not stir your pot – allow the vegetables to sit in layers on top of the meat.
- Simmer with the lid on for 1 ½ to 2 hours, or until the beef is tender.
- About 10 minutes before serving, mix the contents of the sachet of Knorr Rich Beef and Tomato Soup with some water to make a smooth paste, then stir into the potjie together with the green beans. Simmer until the green beans are tender and the sauce has thickened.
- Serve with rice, pap, mash or steam bread.
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