Recipe of the day: Beef potjie stew

If you prefer a thicker sauce, strain pan juices into a pan and reduce over high heat for an additional 5-8 minutes before pouring over stew.

• Serves: 4
• Preparation: About 60 minutes

Ingredients

• Olive oil blend, for frying
• 450-650g beef potjiekos (beef goulash works well too)
• Salt and milled pepper
• 1 packet (55g) hearty beef stew cook in sauce
• 1 packet (1kg) potjie vegetable mix
• Chopped parsley, for serving (optional)

Method

• Preheat oven to 200°C.
• Heat a glug of oil in an ovenproof pot over high heat.
• Fry beef for 3-5 minutes, or until browned all over. Remove from heat and season.
• Decant cook-in-sauce powder into a bowl. Add about ⅓ cup (80ml) water and whisk to create a smooth paste.
• Add sauce paste and vegetables to pot, then add just enough boiling water to cover the contents of the pot. Season.
• Cover the pot tightly with tinfoil, then place a lid on top. Roast for 30 minutes.
• Remove the lid and bake at 180°C for another 30 minutes, or until fully cooked through.
• Adjust seasoning, sprinkle with parsley, if using, and serve warm.
• COOK’S NOTE: Don’t have an ovenproof pot? Transfer meat to a deep oven tray after browning, add veg, sauce and water, and cover with foil before roasting in the oven.

-Recipe supplied by pnp

Recipe of the day: Beef Potjie Stew

If you prefer a thicker sauce, strain pan juices into a pan and reduce over high heat for an additional 5–8 minutes before pouring over stew.

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

Read more

Recipe of the day: Mzansi-inspired boerewors scotch egg

• Olive oil blend, for frying
• 450–650g PnP beef potjiekos (beef goulash works well too)
• Salt and milled pepper
• 1 packet (55g) PnP hearty beef stew cook in sauce

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Instructions

• • Preheat oven to 200°C.

• • Heat a glug of oil in an ovenproof pot over high heat.

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Recipe of the day: Winter fisherman’s pie

• • Fry beef for 3–5 minutes, or until browned all over. Remove from heat and season.

• • Decant cook-in-sauce powder into a bowl. Add about ⅓ cup (80ml) water and whisk to create a smooth paste.

• • Add sauce paste and vegetables to pot, then add just enough boiling water to cover the contents of the pot. Season.

• • Cover the pot tightly with tinfoil, then place a lid on top. Roast for 30 minutes.

• • Remove the lid and bake at 180°C for another 30 minutes, or until fully cooked through.

• • Adjust seasoning, sprinkle with parsley, if using, and serve warm.

• • COOK’S NOTE: Don’t have an ovenproof pot? Transfer meat to a deep oven tray after browning, add veg, sauce and water, and cover with foil before roasting in the oven.