Traditional African Potjie (Stew)

This delicious potjiekos (which translates to "small pot food") recipe comes from South Africa and is their version of a traditional stew with meat, starch, and veggies - really whatever they had on hand and in season. Make it on the stove in one of our flat bottom potjie pots or on your BBQ or campfire with our traditional cast iron potjie for a yummy fall meal. Traditionally, it includes meat along with vegetables like carrots, cabbage, or pumpkin, but feel free to add your favorites and make it your own. Though we specify beef below, you can easily swap in pork, chicken, or leave it out for a vegetarian option. 

Ingredients

For 4 Person(s)

• 2 tablespoons butter or oil
• 3 onions, chopped
• 1 fresh chili pepper, finely chopped
• 3 garlic cloves, crushed
• 1 pound of fresh mushrooms, whole
• 2 pounds stewing beef (bone on), cut into chunks
• 1 pound mixture of your favorite beans: sugar beans, red kidney beans, white kidney beans, haricot beans, black-eyed beans, all work well. 
  If using dried beans, soak overnight. If canned, drain and rinse before adding them to the pot.
• 4 carrots, roughly chopped, and other seasonal vegetables of your choice
• 12 baby potatoes
• 2 cans of creamed corn (mealies)
• 2 cups beef stock
• Mixed herbs to your taste (about 3 tablespoons). I like thyme, oregano, and rosemary, but feel free to experiment.
• Salt and pepper to taste
• 1/2 cup red wine (optional, but why would you skip it?)

Directions

1. Braise onions and mushrooms in butter and flavored salt (Ah, the sizzle! The aroma!)
2. Add chili and garlic, sauté for 2 minutes. Try not to eat it yet.
3. Add beef, cover the pot, and let it steam for 5 minutes. No peeking!
4. Toss in carrots, potatoes, and other veggies. Cover and let steam for 5 minutes. More magic happening here.
5. Now, add beans, sweet corn, beef stock, mixed herbs, and the red wine if you haven’t already sipped it. Cover the pot.
6. Simmer away, my friend, simmer away for about 20 minutes. Stir well.
7. Cook for 1-2 hours, or until the potjie tells you it's ready. You’ll know. It’s like a whisper in your ear. Add the mushrooms about 20 minutes before serving.
8. Serve over rice, pasta, or whatever your heart desires. I like it with a nice crusty loaf of freshly baked bread. I guarantee there won't be any leftovers! 

Hey, you! Yes, you, reading this. You're just one potjie away from becoming a legend in your social circle. Think about it: the rich, deep flavors, the succulent meat, the conversation around the fire. This isn't just a dish; it's an experience. So go on, grab that three-legged pot, and make some memories.

Note to the potjie chef: A potjie isn't just food; it's an art. It's the reason why grandmas' recipes are always the best. So don't be afraid to put your twist on it. Just like a fine wine, it only gets better with time. Enjoy the journey! ????