Braai Potjie 🥘 (BBQ Stew) with Roasted Veggies 🥕

Yields4 Servings
20

This braai potjie is a spinoff of a traditional South African potjie or stew but with two main differences. The meat is browned aka braai'ed over coals and the vegetables are roasted seperate from the potjie / stew. The reason we love this potjie is because I get to braai and linger around the fire for two and a half hours while the potjie and vegetables cook.

Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs
Main Ingredients
 1 kg OX Tail, Lamb Neck or Osso BuccoYou can also use a combination of all three meats.
 8 to 12 CarrotsTrimmed, Skin on or Peeled
 800 g Green BeansTrimmed
 2 OnionsSliced into strips / chunks
 Braai Salt / BBQ SpiceFor seasoning while braai'ing / bbq'ing the meat
 Salt & Pepper
 Olive Oil
Sauce
 1 can of Diced Tomato
 1 cup Red Wine Shiraz, Merlot or Pinot Noir works great
 2 tbsp Tomato Paste
 2 tbsp Tomato Sauce
 1 cup Cream
 2 cups Beef Stock
 1 packet Brown Onion SoupOr brown onion stock powder
 3 tbsp Fruit Chutney (Mrs Balls)Alternatively use Apricot Jam
 2 cloves Crushed Garlic
 Fresh Chives
Optional
 2 tbsp Corn FlourUsed as a sauce thickener
Directions
1

Cut the onions into chunks.

2

Add olive oil and onions to a potjie, dutch / camp oven and place it on a grid over the coals.

3

While the onions are frying, prepare your vegetables.

Place the green beans in an aluminium baking tray. Drizzle with olive oil and season with salt and peper.

4

Place the carrots in a second tray. Drizzle with olive oil and season with salt and peper.

5

Place the tray with the carrots in the dutch oven on top of a trivet to prevent the carrots from burning.

6

Next, place the tray with the green beans diagonally over the carrots. The vegetables are now ready to go onto the fire. Place some coals on the lid and cook for approximately two and a half hours. Check every 30 minutes to ensure the heat is sufficient and not too hot or cold.

7

When the onions are soft and caramelised, move the potjie to the side and brown your meat on the grid. Make sure to generously spice the meat with Braai spice / BBQ spice. This is where a lot of the flavour will come from as the sauce do not have a lot of salt.

8

Once the meat is browned, but not fully cooked, add it to the pot with the onions.

9

Add the beef stock and bring to a boil. Cover and slow cook until the meat is tender.

10

It should take approximately 2 hours for the vegetables and meat to cook. Check your vegetables and potjie every so often.

11

Once the potjie is simmering and the veggies are roasting, it is time to make the sauce.

12

Mix all the sauce ingredients in a large bowl or jug.

13

Set the sauce aside until needed.

14

Once the potjie has been simmering for about 2 hours and the meat is tender, add the sauce and place the lid back on.

15

Simmer until the sauce is thick and cooked through. It should take about 30 minutes. (More corn flour can be added if necessary).

16

The veggies should be ready at the same time as the potjie / stew.

17

Serve the potjie on mash or rice with the veggies on the side.

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Ingredients

Main Ingredients
 1 kg OX Tail, Lamb Neck or Osso BuccoYou can also use a combination of all three meats.
 8 to 12 CarrotsTrimmed, Skin on or Peeled
 800 g Green BeansTrimmed
 2 OnionsSliced into strips / chunks
 Braai Salt / BBQ SpiceFor seasoning while braai'ing / bbq'ing the meat
 Salt & Pepper
 Olive Oil
Sauce
 1 can of Diced Tomato
 1 cup Red Wine Shiraz, Merlot or Pinot Noir works great
 2 tbsp Tomato Paste
 2 tbsp Tomato Sauce
 1 cup Cream
 2 cups Beef Stock
 1 packet Brown Onion SoupOr brown onion stock powder
 3 tbsp Fruit Chutney (Mrs Balls)Alternatively use Apricot Jam
 2 cloves Crushed Garlic
 Fresh Chives
Optional
 2 tbsp Corn FlourUsed as a sauce thickener

Directions

Directions
1

Cut the onions into chunks.

2

Add olive oil and onions to a potjie, dutch / camp oven and place it on a grid over the coals.

3

While the onions are frying, prepare your vegetables.

Place the green beans in an aluminium baking tray. Drizzle with olive oil and season with salt and peper.

4

Place the carrots in a second tray. Drizzle with olive oil and season with salt and peper.

5

Place the tray with the carrots in the dutch oven on top of a trivet to prevent the carrots from burning.

6

Next, place the tray with the green beans diagonally over the carrots. The vegetables are now ready to go onto the fire. Place some coals on the lid and cook for approximately two and a half hours. Check every 30 minutes to ensure the heat is sufficient and not too hot or cold.

7

When the onions are soft and caramelised, move the potjie to the side and brown your meat on the grid. Make sure to generously spice the meat with Braai spice / BBQ spice. This is where a lot of the flavour will come from as the sauce do not have a lot of salt.

8

Once the meat is browned, but not fully cooked, add it to the pot with the onions.

9

Add the beef stock and bring to a boil. Cover and slow cook until the meat is tender.

10

It should take approximately 2 hours for the vegetables and meat to cook. Check your vegetables and potjie every so often.

11

Once the potjie is simmering and the veggies are roasting, it is time to make the sauce.

12

Mix all the sauce ingredients in a large bowl or jug.

13

Set the sauce aside until needed.

14

Once the potjie has been simmering for about 2 hours and the meat is tender, add the sauce and place the lid back on.

15

Simmer until the sauce is thick and cooked through. It should take about 30 minutes. (More corn flour can be added if necessary).

16

The veggies should be ready at the same time as the potjie / stew.

17

Serve the potjie on mash or rice with the veggies on the side.

Braai Potjie 🥘 (BBQ Stew) with Roasted Veggies 🥕
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