Beef Potjiekos
South African one-pot braised beef stew with potatoes, carrots, and onions, built on deep caramelization and slow simmering. Tender beef, sweet vegetables, and rich broth in about 90 minutes.
- Total time
- 105 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season generously with salt and pepper on all sides.
Step 2
Cut potatoes into 1.5-inch chunks and carrots into 1-inch rounds. Slice onion into thick wedges.
Step 3
Heat oil in a large, heavy pot over medium-high until shimmering, about 90 seconds.
Step 4
Work in batches: sear beef 2-3 minutes per side without stirring until deeply browned. Transfer to a plate.
Step 5
Add onion wedges to the same pot. Cook 5 minutes, stirring, until edges soften and char slightly.
Step 6
Add minced garlic and stir for 30 seconds until fragrant—do not let it brown.
Step 7
Stir in tomato paste. Cook 2 minutes, stirring constantly, to deepen the flavor.
Step 8
Pour in wine (if using) and scrape the bottom with a wooden spoon to lift browned bits. Simmer 2 minutes.
Step 9
Add beef broth, bay leaves, and thyme. Return beef and any accumulated juices to the pot.
Step 10
Bring to a simmer. Cover and reduce heat to low. Simmer 50 minutes until beef is tender.
Step 11
Add potato and carrot chunks. Stir once. Cover and simmer 25-30 minutes until vegetables are tender.
Step 12
Remove bay leaves and thyme sprigs. Taste and adjust salt and pepper.
Step 13
Serve hot from the pot in shallow bowls, ladling broth over beef and vegetables.
Tools you’ll need
- Large heavy-bottomed pot or Dutch oven (5-quart minimum)
- Sharp knife
- Cutting board
- Wooden spoon
- Paper towels
- Measuring spoons and cups
- Ladle
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