Traditional Grass-Fed Angus Beef Potjie

Gather around the fire for a hearty South African favourite. Our L.A. FARMS Grass-Fed Angus Beef Stew Pieces simmer gently with chunky vegetables until tender, creating a rich, flavourful gravy made for soaking up with fresh bread.

Serves: 4–6
Prep time: 20 minutes
Cooking time: Approximately 3–3½ hours

Ingredients

  • 1 kg L.A. FARMS Grass-Fed Angus Beef Stew Pieces

  • 2 tablespoons cooking oil

  • 2 onions, roughly chopped

  • 3 garlic cloves, crushed

  • 2 tablespoons plain tomato paste

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 750 ml water, plus extra if needed

  • 500 g baby potatoes, halved if large

  • 3 carrots, cut into thick rounds

  • 400 g butternut, peeled and cut into large chunks

  • 3 baby marrows, cut into thick slices

  • Salt and freshly ground black pepper, to taste

Method

  1. Prepare the coals. Build a fire and allow it to burn down to steady coals. Heat the oil in a clean cast-iron potjie pot.

  2. Brown the beef. Pat the beef dry and season lightly. Brown in batches, then remove and set aside.

  3. Build the flavour. Add the onions and cook until softened and lightly golden. Stir in the garlic, tomato paste, paprika and thyme, cooking for another minute.

  4. Simmer gently. Return the beef and its juices to the pot. Add the water and bay leaves, gently loosening the browned bits from the bottom. The liquid should just cover the meat. Cover and simmer over low coals for 1½–2 hours, until the beef begins to soften.

  5. Layer the vegetables. Arrange the potatoes and carrots over the beef, followed by the butternut. Cover and cook gently for another 45–60 minutes. Avoid stirring once the vegetables are layered.

  6. Add the baby marrows. Place them on top for the final 20–25 minutes. Cook until the beef is fork-tender and the vegetables are cooked through. Add a small splash of hot water down the side if the pot looks dry.

  7. Finish and serve. If the gravy needs reducing, leave the lid slightly ajar for the last 10–15 minutes. Remove the bay leaves and adjust the seasoning. Serve with rice, pap or fresh crusty bread.

Potjie tip: Keep the heat gentle. Slow cooking develops a rich gravy while giving the beef time to soften and helping the vegetables hold their shape.

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