Traditional South African Potjiekos

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 onions, chopped 2 onions, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 250g (8.8 oz) green beans, trimmed 250g (8.8 oz) green beans, trimmed
• 250g (8.8 oz) baby marrows (zucchini), sliced 250g (8.8 oz) baby marrows (zucchini), sliced
• 250g (8.8 oz) butternut squash, cubed 250g (8.8 oz) butternut squash, cubed
• 250g (8.8 oz) cabbage, shredded 250g (8.8 oz) cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef stock 2 cups (470ml) beef stock
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 bay leaves 2 bay leaves
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil and butter in a large cast-iron potjie pot over medium heat.
2. 2.
   Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the beef, lamb, and chicken to the pot, and brown the meat on all sides.
4. 4.
   Sprinkle the flour over the meat and stir well to coat.
5. 5.
   Stir in the tomato paste, paprika, coriander, cumin, thyme, bay leaves, salt, and pepper.
6. 6.
   Pour in the beef stock and red wine, and bring to a simmer.
7. 7.
   Cover the pot with a lid and let it simmer gently for 1 hour.
8. 8.
   Add the carrots, potatoes, tomatoes, bell peppers, green beans, baby marrows, butternut squash, and cabbage to the pot.
9. 9.
   Cover the pot again and let it simmer for an additional 1-2 hours, or until the meat is tender and the vegetables are cooked to your liking.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Serve the Potjiekos hot with freshly baked bread or steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing.
• Lamb — Use boneless lamb shoulder or leg meat for a rich and flavorful addition to the stew.
• Chicken — Skin-on, bone-in chicken pieces work well in this recipe, as they add extra flavor to the stew.
• Red wine — Opt for a full-bodied red wine, such as Cabernet Sauvignon or Shiraz, to enhance the depth of flavors in the Potjiekos.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and becomes tender.

Tips & Tricks

• For a smoky flavor, you can add a few pieces of bacon or smoked sausage to the Potjiekos.
• Allow the stew to simmer slowly over low heat to develop the flavors and ensure tender meat.
• If you don't have a cast-iron potjie pot, you can use a heavy-bottomed Dutch oven as a substitute.
• Feel free to customize the vegetables based on your preferences and seasonal availability.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Potjiekos in individual bowls or on a large platter, allowing everyone to help themselves. Accompany it with freshly baked bread or steamed rice to soak up the delicious sauce.

Presentation advice

Garnish the Potjiekos with fresh herbs, such as parsley or cilantro, to add a pop of color. Serve it in the cast-iron potjie pot to showcase the traditional cooking method.