Classic Beef Potjiekos
Potjiekos, meaning 'small pot food', is a traditional South African stew cooked in a three-legged cast-iron pot over an open fire. This recipe features tender beef, an array of vegetables, and a rich, flavorful sauce, perfect for a cozy gathering.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 621 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gbeef stew meat, cut into 3-4cm cubes
- 30 mlolive oil
- 2 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 500 mlbeef broth
- 30 gtomato paste
- 2 pcsbay leaf
- 5 gdried thyme
- 500 gpotato, peeled and quartered
- 300 gcarrot, peeled and sliced
- 400 gbutternut squash, peeled, deseeded, and cubed
- 200 ggreen bean, trimmed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
cast-iron pot · cutting board · knife
The method
Step by step
- 1
Season the beef stew meat generously with salt and pepper.
About 5 min
- 2
Heat the olive oil in a large cast-iron pot or heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches until it's deeply colored on all sides, then remove and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; this ensures a good sear and not just steaming.
- 3
Add the yellow onion to the pot and sauté until softened, about 5-7 minutes.
About 7 min
- 4
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
About 1 min
- 5
Return the browned beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Add the bay leaf and dried thyme.
About 2 min
- 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1.5 hours.
About 1 hr 30 min
Cook’s note: Maintain a very gentle simmer; the potjiekos should cook slowly without vigorous boiling.
- 7
Layer the potatoes, carrots, and butternut squash on top of the meat and sauce. Do not stir.
About 5 min
Cook’s note: Layering helps the vegetables steam and cook evenly without becoming mushy.
- 8
Cover and continue to cook for another 1 hour, or until the vegetables are tender.
About 1 hr
- 9
Add the green beans to the top layer, cover, and cook for a final 15 minutes.
About 15 min
- 10
Remove the pot from the heat and let it rest, covered, for 15 minutes before serving.
About 15 min
Cook’s note: This resting period allows the flavors to meld and the potjiekos to settle.
- 11
Gently stir the potjiekos just before serving to combine all the ingredients.
Per serving
Nutrition
- Calories
- 621.1kcal
- Protein
- 42.1g
- Carbs
- 37g
- Fat
- 35.3g
- Fibre
- 7g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover potjiekos in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, until warmed through.
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