Beef and Guinness Potjie Recipe

Always wanted to try this one. The pub pie version always goes down well. Why shouldn't cooking pie filling in a big pot work?

Beef and Guinness Potjie Recipe

  • ¼ cup olive oil
  • 1 kg beef goulash
  • 2 tablespoons crushed garlic
  • 1 cup beef stock in hot water
  • 1 440 ml can of Guinness beer
  • 1 cup of red wine (plonk preferable)
  • 2 tablespoons tomato paste
  • 2 tablespoon sugar
  • 1 tablespoon dried thyme
  • 2 tablespoon Worcestershire sauce
  • 4 bay leaves
  • 3 tablespoons butter
  • 6 potatoes, peeled, cut into ½-inch pieces
  • 2 large onion, chopped
  • 6 peeled carrots, chopped
  • Salt and Pepper
  • 2 tablespoons chopped fresh parsley

Heat olive oil in Potjie. Lightly salt and pepper the beef pieces. Brown the beef. Should take about 5 minutes. 

Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, parsley and bay leaves. Stir (yeah, we know… But its based on a stew so suspend the no-stir rule this time). Leave on the Potjie for an hour. Keep the heat as consistent as possible.

Stir fry the carrots and onions separately in the butter. Stir frying carrots is whack, but hey, they get buttery.

Add carrots, onions and potatoes to Potjie once its been going for an hour. 

Leave the potjie on for another 3 hours at consistent heat (listen for the constant gurgle). If you want to get super sneaky (and super tasty), 1 hr 45 min before the 4 hours are up, put a bunch of dumplings on top of the brew (dumplings are just bread dough rolled into compact balls the size of a snooker ball). We used 10 - awesomesauce. Put the lid back in. Dumplings will soak up the beefy goodness and cook inside. Oh mommy!

Potjie that up for another 2 hours or so. Serve with another Guiness. Chilli on the side. Or some better red wine. 

Adapted from the Irish stew:


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