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Meat, Africa and overseas

Beef potjiekos

Beef potjiekos is a South African stew for 4 people, ready in 2 hours 50 minutes, rated easy, at €3.90 per serving. Beef, potatoes, carrots and cabbage cook in layers inside a sealed pot, without stirring. Success depends on a tightly closed pot and the patience to leave the lid on until the end.

This weekend, South African beef potjiekos, a beef and vegetable stew cooked in layers without stirring, filling the house with its smell.

Beef potjiekos
Total time
2 h 50
Difficulty
Easy
Cost per person
€3.90
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Potjiekos comes from South Africa, a stew built in layers inside a sealed pot, never mixed while it cooks. The braising beef turns tender while the vegetables steam gently on top, each one keeping its own character. Lager and tomato paste build a rich broth, and the cabbage adds a faint sweetness by the time it's done.

This is a weekend dish, the kind you start in early afternoon to let time do the work. Kids generally love the soft potatoes and carrots, and beef that falls apart with a fork. It fits a quiet fall or winter Sunday, while the kitchen slowly fills with good smells.

The ingredients

4 people

Butcher

  • Braising beef (chuck or shank) 800 g

Fruits and vegetables

  • Potatoes 600 g
  • Carrots 4
  • Green cabbage 300 g
  • Onions 3
  • Garlic 3 cloves
  • Thyme 4 sprigs

Pantry

  • Lager 25 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into large cubes, the carrots into chunks, the potatoes in half, and the cabbage into thick strips.

    Pieces of the same size cook at the same rate.

  2. Brown the beef in a pot with the oil, season with salt and pepper, then add the sliced onions and garlic. 12 min

    Don't overcrowd the pot, sear the beef in two batches.

  3. Add the tomato paste, lager and thyme, then layer the carrots, potatoes and cabbage on top without stirring.

    Put the hardest vegetables at the bottom, the softest on top.

  4. Cover tightly and cook over very low heat, without lifting the lid. 2 h

    A tightly fitting pot matters, if yours isn't perfect, add parchment paper under the lid.

  5. Gently mix at the end of cooking, taste and adjust the seasoning. 5 min

    Let it rest 10 minutes before serving, the flavors settle.

Our tips to get it right

  • Use a cast iron or thick bottomed pot, it spreads heat slowly and keeps the bottom from catching.
  • Cut the potatoes and carrots into even pieces so they cook at the same pace as the beef.
  • If your pot doesn't seal well, slide a sheet of parchment paper under the lid to trap all the steam inside.

The variations

  • Swap the beef for braising lamb for a stronger flavor, the cooking stays the same.
  • For a vegetarian version, replace the beef with chunks of squash and button mushrooms, and cut the cooking time to 1 hour.
  • For a faster version, cut the meat into smaller cubes and shorten the low simmer to 1 hour 30 minutes.

What to serve it with

  • Crusty bread for dipping
  • A sharply dressed green salad
  • A cold glass of lager

Storage

Beef potjiekos keeps for 3 days in the fridge in a sealed container. It freezes very well for up to 3 months, the flavors even improve slightly. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Why shouldn't you stir potjiekos while it cooks?

Cooking in layers lets steam rise through the vegetables without mixing everything together. Stirring would break up the pieces and stop each layer from cooking at its own pace.

Can you make beef potjiekos ahead of time?

Yes, it's actually a dish that improves when made a day ahead. Let it cool, store it in the fridge, then reheat it gently the next day.

What kind of beer works best for this recipe?

A classic, low bitterness lager is all you need. Avoid very hoppy beers, they can make the broth taste bitter.

What cut of beef can I use instead of chuck?

Shank, blade steak or beef cheek all work well too. The key is choosing a braising cut that turns tender after a long, gentle cook.

How long does it take to make a beef potjiekos?

Count 2 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef potjiekos?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef potjiekos cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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