South African Potjiekos Recipe

South African · Main course · 140 min total

Potjiekos is a traditional South African stew, slow-cooked in a three-legged cast-iron pot over an open fire or on the stove. This recipe features tender beef and vegetables in a rich, savory broth.

Ingredients

• 1 kg beef chuck, cut into 3 cm cubes
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 bay leaves
• 500 ml beef stock
• 400 g can chopped tomatoes
• 4 potatoes, peeled and quartered
• 3 carrots, sliced
• 2 tablespoons apricot jam
• Salt and pepper to taste

Instructions

1. Heat oil in a large potjie (or heavy-bottomed pot) over medium heat. Brown beef in batches until browned on all sides. Remove and set aside.
2. Add onions and garlic to the pot; sauté until soft, about 5 minutes. Stir in curry powder, turmeric, cumin, and bay leaves; cook for 1 minute.
3. Return beef to the pot. Add beef stock, chopped tomatoes, and apricot jam. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add potatoes and carrots. Continue to simmer, covered, for another 45–60 minutes until beef and vegetables are tender. Stir occasionally and add a little water if needed.
5. Remove bay leaves. Adjust seasoning. Serve hot with rice or crusty bread.

Tips

• For authentic flavor, cook over a slow fire or coals, but a stovetop works well.
• Leftovers taste even better the next day.
• Serve with chutney or sambals for extra kick.

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