Entree: South Africa – South African Braai – Potjiekos (Traditional outdoor slow-cooked stew layered in a small cast-iron pot with meat and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch (4 cm) cubes
- 2 large onions, sliced
- 4 cloves garlic, crushed
- 3 carrots, cut into 1-inch (2.5 cm) pieces
- 3 medium potatoes, halved or quartered
- 1/2 head cabbage, coarse-chopped
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) dry red wine or dark beer
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)

Instructions

1. Heat the cast-iron pot (potjie) over medium-high heat or set over hot coals and add the vegetable oil.
2. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides, removing browned pieces to a plate to avoid overcrowding.
3. Reduce heat to medium, add the sliced onions and garlic to the pot and cook until softened and translucent, about 5 minutes.
4. Return the browned beef to the pot, pour in the red wine or beer to deglaze, scraping up browned bits from the bottom.
5. Layer the carrots, potatoes, cabbage, and canned tomatoes over the meat without stirring; add the beef stock, Worcestershire sauce, bay leaves, and brown sugar.
6. Cover the pot and simmer slowly over low heat or over coals for 2 to 3 hours until meat is tender and vegetables are cooked through; do not stir during cooking to preserve the traditional potjie layers.
7. If a thicker gravy is desired, stir in the cornstarch slurry in the last 5–10 minutes and allow to cook until slightly thickened; adjust seasoning with salt and pepper.
8. Remove bay leaves, garnish with chopped parsley, and serve hot directly from the pot with crusty bread or mieliepap.