Potjiekos
A traditional South African one-pot beef stew with layers of potatoes, cabbage, and aromatic vegetables cooked slowly over an open fire. Rich, hearty, and deeply flavorful.
- Total time
- 45 min
- Servings
- 6
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 kg beef chuck, cubed
- 1 kg potatoes, cubed
- 1 head cabbage, chopped
- 3 large onions, sliced
- 500 g carrots, chunked
- 3 stalks celery, chopped
- 6 count garlic cloves, minced
- 1 liter beef broth
- 30 ml tomato paste
- 60 ml olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 2 count bay leaves
Instructions
- 1
Cut beef into 4cm cubes and pat dry with paper towels.
- 2
Cube potatoes into 3cm pieces. Chop cabbage into chunks, slice onions, and cut carrots into 3cm pieces.
- 3
Mince garlic and chop celery. Measure broth and mix tomato paste into it.
- 4
Heat olive oil in a large potjie or heavy-bottomed pot over medium-high heat until shimmering.
- 5
Brown beef in batches for 3-4 minutes per side. Do not overcrowd the pot. Set aside.
- 6
In the same pot, sauté onions and garlic for 2 minutes until fragrant.
- 7
Add celery and carrots, cook for 3 minutes. Return beef to pot and add thyme and bay leaves.
- 8
Pour in tomato-broth mixture, scraping up any browned bits. Bring to a simmer, reduce heat to medium-low, and cover.
- 9
Simmer for 20 minutes until beef is beginning to tenderize.
- 10
Layer potatoes over the stew, then layer cabbage on top. Season with salt and pepper.
- 11
Cover and simmer for 15 minutes until potatoes are tender and cabbage is cooked through.
- 12
Taste and adjust seasoning. Remove bay leaves and serve hot directly from the pot.
Tools you’ll need
- 12-liter potjie or heavy-bottomed pot with lid
- chef's knife
- cutting board
- wooden spoon
- measuring spoons
- measuring cups
- meat thermometer (optional)
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