Creamy Beef Potjie | South African

There is something special about a good beef potjie, socializing around a glorious pot of goodness that’s simmering away thanks to only a few hot coals. It’s a dish that’s also bound to leave you with the tastiest leftovers, no matter how many times you’ve grabbed seconds. There are many ways you can enjoy a  beef potjie, it really is up to your own interpretation but one thing is for sure, it’s proudly South African. This will be one of many potjie recipes, so get excited tastebuds!

There are countless ways to prepare a creamy beef potjie, making it a dish you can truly make your own. Whether you prefer a classic, tomato-based gravy or a bolder, creamy spiced version, one thing remains the same—this potjie is guaranteed to make your tastebuds dance with joy!

So fire up the coals, grab your potjie pot, and get ready for a feast. This is just one of many potjie recipes coming your way, so prepare your tastebuds for an authentic South African culinary adventure!

You’ll find the recipe video below the recipe so have a look and get an idea of what deliciousness you’ll be making.

In South Africa, a potjiekos /ˈpɔɪkkɒs/, literally translated “small-pot food”, is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.[1] The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

Traditionally, the beef potjie recipe includes meatvegetables like carrotscabbagecauliflower, or pumpkinstarches like rice or potatoes, all slow-cooked with DutchMalay spices, the distinctive spicing of South Africa’s early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.

Potjiekos originated with the Voortrekkers,[3] evolving as a stew made of venison and vegetables (if available), cooked in the potjie. As trekkers (pioneers) shot wild game, it was added to the pot. The large bones were included to thicken the dish. Each day when the wagons stopped, the beef potjie was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten. Game included venison, poultry such as guinea fowlwarthogbushpigrabbit, and hare.

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Creamy Beef Potjie | South African

A medley of tender beef, potatoes, butternut samp and beans that's cooked in a cast iron pot over hot coals. Serve withe rice or as is.
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Course: Main Course
Cuisine: South African
Keyword: Beef stew, braai day, poitjie, traditional recipes
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 5 hours
Servings: 6

Equipment

  • 1 3 legged cast iron potjie no.3
  • 1 or large heavy bottomed Dutch oven

Ingredients

  • 3 tbsp ghee or olive oil
  • 2 medium white onions diced
  • 1.5 kg beef bone in c grade
  • 2 large cloves of garlic
  • 2 bay leaves
  • 2 medium red chilies optional or as per personal preference
  • 2-3 tsp salt as per personal preference
  • 1 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp dried thyme or fresh
  • 1.25 ml beef stock lukewarm
  • 7 medium potatoes or 700g, peeled and halved
  • 2 small butternut or 500g, cleaned and cut into chunks
  • 150 ml cream
  • 820g canned samp and beans or 2 cans, lightly rinsed

Instructions

  • Over hot coals, add ghee/olive oil and onions to the cast iron pot and sauté until golden brown, uncovered. Add the beef and sauté until lightly browned, again uncovered. Tip: ensure the beef isn't too fatty or too boney.
  • Add the aromatics - garlic, bay leaves, chilies, salt, white pepper, onion powder, and thyme.
  • Add 1 liter of the beef stock. Stir and cover. Allow the meat to cook until it pulls away from the bone. This takes 1-2 hours, depending on how hot your coals are. Gently stir occasionally.
  • Add the potatoes and the remaining 250ml beef stock. Cover and cook until the potatoes are fully tender but not falling apart.
  • Once tender, add the butternut, cream and canned samp and beans. Stir gently and cover. Cook until the butternut has softened but not falling apart.
  • Once tender, remove the lid, salt to taste and keep warm until you're ready to serve. Serve with rice or as is - enjoy tastebud!

Video

CategoriesBeef