Beef Potjie with Karan Beef
2 kg Food Lover’s Class A Karan Stewing Beef
2 Tbsp (30ml) butter
1 Tbsp (15 ml) vegetable oil
250 g punnet of button mushrooms
1 punnet of courgettes, sliced into chunks
2 large onions, sliced
2 stalks of celery, chopped
6 carrots, peeled and cut into chunks
4 garlic cloves
3 dried bay leaves
1 Tbsp (15 ml) dried mixed herbs
3 Tbs (45 ml) Old Brown Sherry
1 x can chopped tomatoes
700 ml milk stout, beer or beef stock
1 ½ c (375 ml) water
1 packet of brown onion
300 g baby potatoes
Sugar to taste
Freshly ground salt and pepper to taste
Preheat oven to 180ºC if cooking in the oven, or have your coals ready.
Heat butter and oil in a potjie or casserole pot and brown the stewing beef. Remove and set aside.
Sauté the mushrooms and courgettes until lightly browned. Remove and set aside.
Add onion, celery, carrot, garlic and herbs and sauté until softened and fragrant.
Add sherry, chopped tomatoes, milk stout (beer or stock), water and onion soup powder. Bring mixture to a simmer. Return browned stewing meat to the pot/potjie and add the baby potatoes. Cover with a lid and cook for about 1 ½ - 2 hours in the oven or over moderate coals (or until meat is tender).
Add the browned courgettes and mushrooms. Heat through.
Season with sugar, salt and pepper to taste.
Serve with rice or crusty bread.
Garnish with optional roasted tomatoes.