Beef and Beer Potjie Recipe

BEEF AND BEER
POTJIE

Description:

Are you craving a hearty, tasty meal? We’ve got you covered with this budget-beating dish! Light up the coals and soak up the sun – you’ll soon be enjoying a second helping of beef and beer potjie. Preparation: 20 min. Cooking: 3 hrs. Serves 6–8

Ingredients:

For the beef and beer potjie:
1 kg stewing steak
1 cup (250 ml) flour; seasoned with salt and pepper
2 tbsp. (30 ml) sunflower oil
1 onion, peeled and chopped
1–2 garlic cloves, peeled and finely chopped

3–4 potatoes; peeled and diced
1 can (410 g) tomato and onion mix
1 can (340 ml) beer
2 cup (500 ml) beef stock
3 tbsp. (45 ml) parsley, chopped

For the dumplings:
1/4 cup (60 ml) melted margarine
1 cup (250 ml) self-raising flour
1 tsp (5 ml) mixed herbs
Chopped parsley; for serving (optional)

Method:

For the beef and beer potjie:

Cut the meat into 3–5 cm pieces and coat in seasoned flour, shaking off excess flour.
Heat coals on the braai to a medium temperature. Place potjie pot over the coals, heat the oil and brown meat in batches. Remove from the pot.
Fry the onions, garlic and potatoes in the pot until soft. Return the beef to the pot.
Add the beer and stock, and season with salt and pepper.
Bring to the boil, and then carefully remove some of the coals away from the pot to reduce heat. Cover and simmer gently over slow coals for about 2–3 hrs or until the meat is tender.

For the dumplings:

Rub the margarine into the flour until it resembles breadcrumbs, then add the mixed herbs and enough warm water to form a stiff dough.
Divide into 8 portions and then drop onto the potjie when the meat is almost tender, about 30 min. before the end of cooking. Cover and simmer until fluffy and cooked through.
Garnish with chopped parsley and serve.