Estimated reading time: 3 minutes
Farm Fare created their own version of a traditional ‘potjie’ recipe, by adding pulses to the dish in support of the 2016 International Year of Pulses (IYP). Pulses can add valuable nutrition and fibre to your diet. They are versatile and easy to cook with. Try adding them to traditional stews and meals such as this one, for an added boost to your health and taste buds. This recipe is perfect for a large gathering.
Read more about extra virgin olive oil here.
Ingredients
3kg stewing steak, cut into chunks
1 glass of red wine
50g thyme
500mℓ beef stock
6 celery sticks, finely chopped
2 onions, chopped
3 garlic cloves, finely chopped
1 large knob of butter
500g mixture of sugar beans, red kidney beans and black-eyed beans, soaked overnight
4 carrots, chopped
12 potatoes, chopped
500g of mushrooms, chopped
1 tbsp of paprika
4 tbsp of tomato purée
3 bay leaves
½ cup of chutney
salt and pepper
Find out how to grow your own potatoes here.
Method
- Place a traditional potjie on hot coals.
- Melt the knob of butter once the potjie has warmed up.
- Add the celery, onions and garlic. Sauté until translucent.
- Next add the beef, tomato purée, paprika and bay leaves. Braise until the meat has browned.
- Add the beef stock and glass of wine to the meat.
- Now add some flavour with salt, pepper and fresh thyme.
- Lastly, the soaked pulses, potatoes, carrots and mushrooms can be added.
- Stir the contents of the potjie to mix the ingredients evenly.
- Top off with the half a cup of fruit chutney.
- Cook for a minimum of two hours.
- The potjie can be served with samp, pap, rice or bread and other side dishes.
Serves 20+
Our sincere thanks to AGT Foods Africa who sponsored the pulses that were used in this recipe. – Ursula Human, Farm Fare
