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
1Cut the onions into chunks.

2Add olive oil and onions to a potjie, dutch / camp oven and place it on a grid over the coals.

3While 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.

4Place the carrots in a second tray. Drizzle with olive oil and season with salt and peper.

5Place the tray with the carrots in the dutch oven on top of a trivet to prevent the carrots from burning.

6Next, 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.

7When 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.

8Once the meat is browned, but not fully cooked, add it to the pot with the onions.

9Add the beef stock and bring to a boil. Cover and slow cook until the meat is tender.

10It should take approximately 2 hours for the vegetables and meat to cook. Check your vegetables and potjie every so often.

11Once the potjie is simmering and the veggies are roasting, it is time to make the sauce.

12Mix all the sauce ingredients in a large bowl or jug.

13Set the sauce aside until needed.

14Once the potjie has been simmering for about 2 hours and the meat is tender, add the sauce and place the lid back on.

15Simmer until the sauce is thick and cooked through. It should take about 30 minutes. (More corn flour can be added if necessary).

16The veggies should be ready at the same time as the potjie / stew.

17Serve the potjie on mash or rice with the veggies on the side.

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
1Cut the onions into chunks.

2Add olive oil and onions to a potjie, dutch / camp oven and place it on a grid over the coals.

3While 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.

4Place the carrots in a second tray. Drizzle with olive oil and season with salt and peper.

5Place the tray with the carrots in the dutch oven on top of a trivet to prevent the carrots from burning.

6Next, 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.

7When 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.

8Once the meat is browned, but not fully cooked, add it to the pot with the onions.

9Add the beef stock and bring to a boil. Cover and slow cook until the meat is tender.

10It should take approximately 2 hours for the vegetables and meat to cook. Check your vegetables and potjie every so often.

11Once the potjie is simmering and the veggies are roasting, it is time to make the sauce.

12Mix all the sauce ingredients in a large bowl or jug.

13Set the sauce aside until needed.

14Once the potjie has been simmering for about 2 hours and the meat is tender, add the sauce and place the lid back on.

15Simmer until the sauce is thick and cooked through. It should take about 30 minutes. (More corn flour can be added if necessary).

16The veggies should be ready at the same time as the potjie / stew.

17Serve the potjie on mash or rice with the veggies on the side.

Braai Potjie 🥘 (BBQ Stew) with Roasted Veggies 🥕