Beef Potjie
Beef Potjie



  • 1 kg beef stewing steak flour seasoned with salt and pepper
  • 30 ml vegetable oil
  • 2 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 75 g bacon or pancetta, chopped
  • 250 ml beer
  • 250 ml beef stock
  • 60 ml fresh cream
  • Small handful of finely chopped parsley
  • Firstly, cut the beef into bitesize chunks and toss well in the seasoned flour. Heat some oil in a heavy pan, and brown the steak on all sides for a few minutes. Remove from the pan, and put to one side.
  • Take the chopped onion and bacon, and fry over a moderate heat in the same pan. Add the garlic after a couple of minutes, and ensure the onions are nicely softened and the bacon is golden. Once achieved, return the beef chunks to the pan.
  • Add the beef stock, beer, and plenty of seasoning to the pan. Bring up to the boil, then reduce and simmer covered for about 90 minutes. Once thick, glossy, and unctuous, with the meat beautifully tender, you can stir in the cream and parsley, and serve with crusty bread.
2 hrs
4 serving

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