Beef Potjie with Karan Beef


June 29, 2018


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


1Preheat oven to 180ºC if cooking in the oven, or have your coals ready.

2Heat butter and oil in a potjie or casserole pot and brown the stewing beef. Remove and set aside.

3Sauté the mushrooms and courgettes until lightly browned. Remove and set aside.

4Add onion, celery, carrot, garlic and herbs and sauté until softened and fragrant.

5Add 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).

6Add the browned courgettes and mushrooms. Heat through.

7Season with sugar, salt and pepper to taste.

8Serve with rice or crusty bread.

9Garnish with optional roasted tomatoes.