Beef & Beer Potjie with Dumplings
Everyone loves a good potjie, and we have found a great recipe for a potjie that includes something a little different… beef, beer & dumplings! So get your pots out and get ready to impress this summer with this unique and tasty take on a South African classic.
What you’ll need:
2 Large onions
2 large carrots
1,5kg stewing beef
60ml cake flour
2 celery stalks
2 large potatoes
250g baby mushrooms
425ml beer
45 ml soft brown sugar
2 bay leaves
15 ml garlic flakes
15 ml fresh rosemary
140g self-raising flour
salt
60g butter
30ml mixed herbs
What to do:
To prepare, chop the carrots, onions and rosemary, slice the celery into stalks, peel the potatoes and cut into cubes.
Add some olive oil to your cast iron pot and fry the onions & carrots until they are soft then remove them and set to one side. Dust the beef with the cake flour and fry in the pot until brown after which you can add the onions & carrots back along with the celery, potatoes, mushrooms, brown sugar, bay leaves, garlic flakes & rosemary. Leave the pot over a medium heat and move on to the dumplings.
Sift the self-raising flour and the salt together and rub butter into the mix until the consistency is like breadcrumbs. Add the mixed herbs and mix it into a dough. Roll the dough into six balls and when the meat is nearly cooked put the dumplings on top. Cover the pot with the lid an cook for another thirty minutes.
We know you have a unique potjie recipe as well and we’d love it if you shared it with us in the comments!
What you’ll need:
2 Large onions
2 large carrots
1,5kg stewing beef
60ml cake flour
2 celery stalks
2 large potatoes
250g baby mushrooms
425ml beer
45 ml soft brown sugar
2 bay leaves
15 ml garlic flakes
15 ml fresh rosemary
140g self-raising flour
salt
60g butter
30ml mixed herbs
What to do:
To prepare, chop the carrots, onions and rosemary, slice the celery into stalks, peel the potatoes and cut into cubes.
Add some olive oil to your cast iron pot and fry the onions & carrots until they are soft then remove them and set to one side. Dust the beef with the cake flour and fry in the pot until brown after which you can add the onions & carrots back along with the celery, potatoes, mushrooms, brown sugar, bay leaves, garlic flakes & rosemary. Leave the pot over a medium heat and move on to the dumplings.
Sift the self-raising flour and the salt together and rub butter into the mix until the consistency is like breadcrumbs. Add the mixed herbs and mix it into a dough. Roll the dough into six balls and when the meat is nearly cooked put the dumplings on top. Cover the pot with the lid an cook for another thirty minutes.
We know you have a unique potjie recipe as well and we’d love it if you shared it with us in the comments!