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Beef stew also known as beef potjie/ beef potjiekos is one of the typical Namibian dishes. It’s normally prepared in a large cast-iron three-legged pot over an open wood fire. This recipe however was made exclusively on the stovetop.
Making beef stew over the open fire usually takes 3 to 4 hours, in comparison to an electric stove but it’s well worth the effort.
The Namibian beef stew is made with big chunks of beef, that contain fat and bones, vegetables such as potatoes, carrots, butternut, sweet potatoes, corn, just depending on what you have home. Sometimes we also add intestines and tripe, since this gives the beef stew an amazing kick.
This beef stew is made with simple ingredients, leaves lots of room for small changes with still amazing results and tastes so good. It tastes great with pap, fat cakes (fried dough),pasta or over rice.
What you’ll need to make beef potjiekos recipe
- 1 kg (2.2 lbs) beef chucks/shanks with bone-in
- 4 tablespoons tomato paste
- 2 large onions
- 2 garlic cloves
- 300 g (10.6 oz) carrots
- 1 liter (about 4 cups) water, hot
- chili flakes, salt and pepper to taste
- about 3 tablespoons to brown the meat
How to make Namibian beef stew
Pat dry the meat with paper towels and cut it into bite-sized pieces.
Next peel and cut the onions and garlic cloves into smaller pieces.
In a large pot heat the oil at medium – high and brown the meat chunks. Don’t overcrowd the pot, otherwise the meat won’t brown.
Add onions and garlic and sauté for 5 minutes, stirring continuously.
In the meanwhile peel and cut the carrots into pieces.
Add the carrots and then the tomato paste and stir well. Cook for another minute.
Add about half of water and stir to combine.
Bring to a boil, then reduce the heat to medium – low. Cover and simmer for 60 minutes. Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn.
Season with chili flakes, salt and pepper and add the remaining water.
Let simmer for another 25 minutes or until the meat is tender and the sauce is nicely thick. If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer. Enjoy!
Namibian Beef Stew Recipe
This Namibian style beef stew aka. Potjiekos is hearty, rich and packed with flavor. Made with a handful of simple ingredients on the stovetop in less than 2 hours. It tastes great withpap,fat cakes (fried dough),pasta or overrice.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Main Course
Cuisine: African, Namibian, Southern African
Keyword: African beef stew, beef potjie, beef potjiekos, beef stew, beef stew with carrots, dinner, how to, keto, Low carb, potjiekos, stew
Servings: 4 Servings
Author: Ester | esterkocht.com
Ingredients
- 1 kg (2.2 lbs) beef chucks or shanks with bone-in
- 4 tablespoons tomato paste
- 2 large onions
- 2 garlic cloves
- 300 g (10.6 oz) carrots
- 1 liter (4 cups ) water hot
- chili flakes, salt and pepper to taste
- 3 tablespoons sunflower oil to brown the meat
Instructions
Pat the meat dry with kitchen papers/ paper towels and cut it into bite-sized pieces. Next peel and cut the onions and garlic cloves into smaller pieces.
In a large pot heat the oil at medium – high and brown the meat chunks. Don’t crowd the pot, otherwise the meat won’t brown. (SEE NOTES) Add onions and garlic and sauté for 5 minutes, stirring continuously. In the meanwhile peel and cut the carrots into pieces. Add the carrots and then the tomato paste and stir well. Cook for another minute.
Add half of water and stir to combine. Bring to a boil and reduce the heat to medium – low. Cover and simmer for 60 minutes. Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn.
Season with chili flakes, salt and pepper and add the remaining water. Let simmer for another 25 minutes or until the meat is tender and the sauce is nicely thick. (SEE NOTES)
Notes
- If you’re using more than 1 kg (2.2 lbs) of meat or a smaller pot, then you should divide the meat into half, otherwise you will crowd the pot and the meat will not brown.
- If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.
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