A South African one-pot wonder, a traditional potjie filled to the brim with tender meat and veggies is a wonderful way to feed a crowd on a special occasion. This beef potjie recipe is so versatile because you can add any other veggies of your choice.


  • 45 ml (3 tbsp) vegetable oil
  • 1 large onion, peeled and chopped
  • 3 large cloves garlic, peeled and crushed
  • 2 leeks, sliced
  • 1 kg beef stewing steak, cubed
  • 250 ml vinegar
  • 100 g tomato paste
  • 4 carrots, peeled and cubed
  • 2 punnets button mushrooms, halved
  • 4 cobs of corn (mielies), cut into 3 pieces (each mielie)
  • 5 ml (1 tsp) Atlas thyme
  • 10 ml (2 tsp) Atlas Potjiekos Spice
  • 1 beef stock pot
  • 1 l water
  • 1 large handful green beans, trimmed and halved 


  • Heat the oil in a large cast iron potjie over hot coals, or in a heavy-based pot on the stove, and fry the onion, garlic and leeks until
  • Add the beef cubes and fry until well
  • Add the vinegar and tomato paste, stir well, and then allow simmering until reduced by almost
  • Add the carrots, mushrooms, mielies, thyme, Beef Stock Pot and Do not stir your pot – allow the vegetables to sit in layers on top of the meat.
  • Simmer with the lid on for 1 ½ to 2 hours, or until the beef is
  • About 10 minutes before serving, mix the Potjiekos masala with some water to make a smooth paste, then stir into the potjie together with the green beans. Simmer until the green beans are tender and the sauce has
  • Serve with rice, pap, mash or steam