Hendry’s Hearty Potjie

Words by Douglas Hendry Photos by Simon Lewis. Styling by Gill Lewis.

Send us your favourite family recipes and do your bit to get the nation eating great again. We’ll make ’em and taste ’em – and our Editor’s Choice will win a super prize from CADAC. Congratulations to this month’s winner, Douglas Hendry from Riebeek West.

• 1 pound boneless chuck or round beef roast, cut into 3 to 4 slices
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 medium onions, peeled and thinly sliced into rings
• 1½ tablespoons flour
• 2 cups dark beer
• ¼ cup tomato paste
• 2 beef stock cubes
• 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1 whole bay leaf, broken in half

Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy Dutch oven over a high heat until very hot. Add butter and olive oil and brown the meat quickly on both sides. Remove the beef and set aside.
Add sliced onions to the juice in the pot. Lower the heat, cover and sweat the onions until soft, lightly browned and syrupy, stirring often. Sprinkle flour over the onions. Cook, stirring constantly, until the flour is lightly browned.
Add beer, tomato paste and beef stock to the onion and flour roux, stirring until thickened. Stir in the thyme and bay leaf. Return the beef to the pot, along with any juices, and cover the pot. Cook over a low heat for about 2 to 2½ hours, turning the beef occasionally, until tender.
Check often to be sure that the beef remains covered in liquid, adding more beer or water if necessary. Uncover the pot during the last hour of cooking to thicken the gravy, if needed. Remove the bay leaves and thyme stems. Taste and adjust seasonings before serving. It’s lovely with Putu, sadza, or rice. Enjoy!!

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