Beef Potjie

Beef Potjie

Total Time: 2.5-3.5 hours

Prep Time: 30 minutes

Cook Time: 2-3 hours

Servings: 4-6 people

Suitable For: Slow stew nights

In celebration of Heritage Month, we partnered with Capital Hotel School and asked their chef students to create unique dishes based on Mzansi's traditional favourites. Chefs Lesego Msiza and Thuto Nkele took a family potjie recipe and added plenty of garlic and chilli to spice it up.


  • 1kg beef chuck with bone
  • 4 tablespoons tomato paste
  • 2 large onions
  • 2 garlic cloves
  • 300g carrots
  • 1 litre water (4 cups)
  • Chilli flakes
  • Salt and pepper
  • Sunflower oil


  1. Rinse meat and pat dry with kitchen paper. Cut into bite-sized pieces.
  2. Peel and cut onions and garlic into smaller pieces.
  3. In large pot, heat the oil at medium to high and brown the meat.
  4. Add onions and garlic and sauté for 5 minutes, stirring continuously.
  5. Peel and cut the carrots into pieces, then add to the pot. Add the tomato paste and stir well. Cook for another few minutes. Add half the water and combine.
  6. Bring to boil, then reduce heat to medium low, cover and simmer for 60 minutes.
  7. Season with chilli flakes, salt and pepper, and add remaining water.
  8. Simmer for 25 minutes or until meat is tender and the sauce is nice and thick.


Tip 01 Tip 01

Brown your meat and onions first to seal and release the meaty flavours before adding the stock and vegetables.

Tip 02 Tip 02

A potjie should never be stirred after adding your vegetables, otherwise it becomes a stew.

Tip 03 Tip 03

Wondering what to serve with your potjie? Roosterkoek or fresh sourdough are our favourites.