Masterclass Layered Beef & Stout Potjie

Establish a good wood fire using hardwood like Rooikrans or Sekelbos to generate a steady supply of medium-hot coals. Place your size 3 cast-iron potjie over the hot coals to preheat, adding the cooking oil once hot.

Add the chopped bacon to the hot oil and fry until crisp. Toss in the cubed beef in batches, browning each piece beautifully to seal in the juices. Once the meat is browned, add the chopped onions, garlic, bay leaves, rosemary, and thyme. Sauté until the onions are translucent and sweet.

Pour in half of the stout beer to deglaze the bottom of the pot, scraping up all those caramelized bits. Spread the beef, bacon, and onion mixture evenly across the bottom of the pot. From this moment on, you will not stir the pot again until serving.

Layer your vegetables in order of cooking time. First, place the baby potatoes directly on top of the meat. Follow with a layer of carrots, and then the butternut squash. These hard vegetables form a protective shield, absorbing the rich beef flavors. Next, layer the mushrooms and green beans on the very top, where they will steam gently.

Mix the remaining stout, beef stock, peach chutney, and the brown onion soup mix in a jug. Gently pour this liquid down the inside wall of the pot so you don't disturb your carefully stacked layers. Put the heavy lid on, reduce the heat by removing some coals from underneath, and let it simmer slowly for 2.5 to 3 hours without stirring. Ensure you hear a gentle bubbling sound throughout.

Remove the lid and test if the potatoes and beef are melt-in-your-mouth tender. If the sauce needs thickening, leave the lid off for the final 10 minutes over a few hot coals. Gently stir the pot just once right before serving to combine the tender vegetables with the rich gravy, and serve hot over traditional geelrys (yellow rice) or pap.