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Kit: all ingredients
Bosveld Beespotjie
about 165 minutes“Big cubes of beef that cook slowly until tender, with carrots, baby potatoes and green beans in a dark gravy. Lovely in a pot on the stove or a potjie on the coals.”
What you need
From Grensland- Beef Chuck: about 250 g per adult
Onions, garlic, tomato paste, carrots, baby potatoes, green beans, beef stock, worcestershire sauce, dried thyme, bay leaves
In one kit (serves 4)- Beef Chuck: 1000 g
- Onions: 250 g
- Garlic: 15 g
- Tomato paste: 1 × 50 g sachet
- Carrots: 400 g
- Baby potatoes: 500 g
- Green beans: 150 g
- Beef stock: 500 ml
- Worcestershire sauce: 15 ml
- Dried thyme: 5 g
- Bay leaves: 2 leaves
Method
- 1Brown the beef in batches in the oil and take it out. Soften the chopped onions, then add the garlic and tomato paste and cook for a minute.
- 2Put the beef back. Add the stock, Worcestershire sauce, thyme, bay leaves, salt and pepper. Cover and simmer gently until the beef is nearly tender (about 1½–2 hours).
- 3Add the carrots and baby potatoes for the last 35–45 minutes, then the green beans for the last 10–15 minutes.
- 4For a thicker gravy, mix a tablespoon of cornflour with 2 tablespoons of cold water, stir it in and simmer until thick. Take out the bay leaves.