Classic Beef Potjie Casserole

Charmaine Lu -

  • 2 tbsp olive oil
  • 2.5kg beef stewing steak chunks
  • 3 chopped celery stalks
  • 5 sliced carrots
  • 500g peeled shallots
  • 10 sliced garlic cloves
  • 500g mushrooms
  • 4 bay leaves
  • 5 thyme sprigs
  • 2 tbsp wholegrain mustard
  • 500ml beef stock
  • 500ml ale or dark beer
  • 2 tbsp seasoned flour
  • 500g trimmed green beans
  • Heat a cast iron pot or large casserole pan and add the oil. Coat the meat in the seasoned flour and brown all over in batches, then remove and set aside. Add the whole shallots, garlic, bay leaves and thyme to the pot and cook until golden, then return the meat to the mixture and layer with the celery, mushrooms and carrots.
  • Mix the mustard and stock in a jug and add to the casserole with the beer to cover the meat. Place the lid on the pot and gently cook for 3.5 hours, or until the meat is very tender. Add the beans to the pan and cook for another 30 mins, then season to taste and serve with plenty of crusty bread.
4 hrs
8 serving