Recipe of the day: Beef and mushroom potjie

Call the family and your loved ones over for lunch this Sunday and spoil them rotten by preparing this wholesome beef and mushroom potjie.

Create different side dishes and salads to accompany your potjie and create a mouthwatering Sunday meal.

Beef and mushroom potjie

Ingredients

• 45ml of vegetable oil
• 1 large onion, peeled and chopped
• 3 large cloves garlic, peeled and crushed
• 2 leeks, sliced
• 1kg of beef stewing steak, cubed
• 250ml of red wine
• 100g of tomato paste
• 4 carrots, peeled and cubed
• 2 packs of button mushrooms, halved
• 4 cobs of corn (mielies), cut into 3 pieces (each mielie)
• 5ml of Robertsons thyme
• 1 Knorr beef stock pot
• 1l of water
• 1 large handful of green beans, trimmed and halved
• 1 sachet of Knorr rich beef and tomato soup

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Instructions

1. Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove, and fry the onion, garlic and leeks until soft.
2. Add the beef cubes and fry until well browned.
3. Add the red wine and tomato paste, stir well, then allow to simmer until reduced by almost half.
4. Add the carrots, mushrooms, mielies, thyme, Knorr Beef Stock Pot and water.  Do not stir your pot – allow the vegetables to sit in layers on top of the meat.
5. Simmer with the lid on for 1½ to 2 hours, or until the beef is tender.
6. About 10 minutes before serving, mix the contents of the sachet of Knorr Rich Beef and Tomato Soup with some water to make a smooth paste, then stir into the potjie together with the green beans. Simmer until the green beans are tender and the sauce has thickened.
7. Serve with rice, pap, mash or steamed bread.

This recipe was found on whatsfordinner.com