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Beef Potjie with Mielies and Baby Potatoes

Total Time 2 hours
Servings 8 Servings

Ingredients

  • 2 Tbsp (30 ml) canola oil
  • 1 kg beef shin, cut into cubes
  • 3 Tbsp (45 ml) Bisto Original Gravy Powder
  • 1 onion, finely chopped
  • 2 carrots, peeled and chopped
  • 2 tsp (10 ml) Hinds Spices Crushed Chilies
  • 1 Tbsp (15 ml) Hinds Spices Steak & Chops Spice
  • 1 400 g can Rhodes Quality Chopped & Peeled Tomatoes
  • 2 cups (500 ml) beef stock
  • 4 cups (1 litre) of water
  • 3 sprigs of rosemary
  • 4 sweetcorn, cut into quarters
  • 200 g baby carrots, cut in half lengthways
  • 500 g baby potatoes
  • Salt and Hinds Spices Pure Black Pepper for seasoning

Instructions

  • Heat the oil in a large potjie pot over a medium heat and brown the beef shin in batches in the hot oil. Set aside.
  • Fry the onions and carrots for 3 minutes. Stir in the Hinds Spices Crushed Chillies and Hinds Spices Steak & Chops Spice. Fry for a further 2 minutes. Add the Rhodes Quality Chopped & Peeled Tomatoes, stock, Bisto Original Gravy Powder mixed with boiling water and rosemary and bring to a gentle simmer. Add the beef and simmer for 45 minutes. Stir in the sweetcorn, baby carrots and baby potatoes and simmer for a further 45 minutes.
  • Serve and enjoy with rice.