Recipe
Potjiekos
A layered South African stew of browned meat, potatoes, carrots, squash and green beans, gently cooked in stock until tender, richly flavoured and ready to serve with bread, rice or pap.
Ingredients
Ingredients
Method
25 mins prep120 mins cook145 mins total
Heat the oil in a heavy casserole and brown the meat in batches. Remove to a plate.
Layer the onions and garlic in the base, then add the meat, thyme, salt and pepper. Pour in the stock.
Arrange potatoes, carrots and squash in layers on top. Cover and cook on the lowest hob setting for 1 hour 45 minutes without stirring.
Add the green beans, cover and cook for a further 15 minutes until everything is tender.
Serve by lifting portions from the layers so the vegetables stay intact.
Notes
Use a flame diffuser if cooking on gas.
Do not stir during cooking; check the liquid once and add a splash of stock only if necessary.
About this recipe
Potjiekos is a South African stew built in layers rather than stirred. Browning the meat first gives the cooking liquor depth, while onions, garlic, herbs and stock create a savoury base for the vegetables. The slow cooking keeps the dish hearty and generous.
Use a heavy casserole as a practical home-kitchen alternative to a three-legged pot. Keep the heat low and leave the layers undisturbed so the potatoes, carrots, squash and green beans cook gently and retain their shape. Serve it with crusty bread, rice or pap for a warming shared meal.
