Serves 6

Chef Tommy Beer Potjie

  • Prep Time 30 Minutes
  • Cooking Time 2 To 3 Hours
  • Method Direct Heat
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Ingredients

  • 15Ml Cake Flour
  • 5Ml Mixed Herbs
  • 5Ml Paprika
  • 375Ml Beer
  • 1Kg Beef Fillet, Cubed
  • 250Ml Beef Stock
  • 15Ml Butter
  • 1 Packet Of Tomato Soup Powder
  • 15Ml Oil
  • 1 Bay Leaf
  • 2 Medium Onions, Thinly Sliced
  • 15Ml Vinegar
  • 15Ml White Sugar
  • 10Ml Maizena
  • 8 Greenbeans, Cut Up
  • Salt And Pepper To Taste
  • 4 Carrots, Peeled And Thinly Sliced
  • 1 Garlic Clove, Chopped

Nutrition

Instructions

  1. At The Braai
  2. Coat The Meat With A Mixture Of The Flour And Paprika. Heat The Oil And Butter In The Pot And Brown The Meat.
  3. Remove The Meat And Brown The Onions And Sugar Until The Onions Is Nice And Soft.
  4. Add The Beans, Carrots And Garlic, Cover With The Lid And Allow The Pot To Simmer For About 5 Minutes.
  5. Replace The Meat And Stir In The Herbs, Beer, Beef Stock, Soup Powder And Bay Leaf. Cover With The Lid And Allow The Pot To Simmer For A Final Hour Or Until The Meat Is Soft (Stirring Occasionally With A Wooden Spoon).
  • Preparation Time: 30 Minutes
  • Braai Time: 2-3 Hours
  • Total Time: 2 To 3 Hours
  • Serves: 6
  • Skill Level: Medium
  • Cooking Method: Direct Heat
  • Braai Temperature: 200°C
  • Equipment: Leather Glove

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