Rich Beef and Mushroom Potjie
Tips
Knorr soups are ideal for thickening and adding richness to all types of potjiekos. Fifteen minutes or so before your potjie is ready to serve, mix your soup powder with a little water to form a paste, then add it to the pot and simmer until the gravy thickens.
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!
Feeds
6People
Preparation time
150Min.
intermediate
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
Nutrition
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