Masterclass Layered Beef & Stout Potjie

Ingredients

• 1.5 kg Beef Chuck or Shin, cubed (Butchery)
• 250 g Streaky Bacon, chopped (Butchery)
• 2 large Onions, chopped (Produce)
• 4 cloves Garlic, finely chopped (Produce)
• 500 g Baby Potatoes, washed and kept whole (Produce)
• 4 large Carrots, sliced into thick rounds (Produce)
• 300 g Butternut Squash, cubed (Produce)
• 250 g Button Mushrooms (Produce)
• 200 g Green Beans, trimmed (Produce)
• 340 ml Castle Milk Stout (or similar stout beer) (Pantry)
• 500 ml Rich Beef Stock (Pantry)
• 2 tbsp Mrs. H.S. Ball's Peach Chutney (Pantry)
• 1 packet Brown Onion Soup Mix (Pantry)
• 2 whole Bay Leaves (Pantry)
• Salt & Black Pepper (to taste) (Pantry)
• 3 sprigs Fresh Rosemary & Thyme (Produce)
• 2 tbsp Cooking Oil (Pantry)

Cooking Steps

1. Prepare the Fire and Pot 15m

   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.

2. Build the Flavor Foundation 20m

   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.

3. Deglaze and Master the Bottom Layer 10m

   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.

4. Apply the Potjiekos Layers Technique 10m

   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.

5. The Sacred Pour and Simmer 180m

   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.

6. The Final Reveal 15m

   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.