- 1 kg chuck steak cut into blocks
- Salt and pepper
- 1 tot olive oil
- 1 tot butter
- 2 garlic cloves, chopped and crushed
- few sprigs of fresh thyme
- 2 bay leaves
- 2 carrots, chopped
- 10 small pickle onions, peeled
- 1 tin (50g) tomato paste
- 1 bottle (750ml) pinot noir wine
- 2 cups beef stock
- 1 packet mushrooms
- 1 packet streaky bacon
- Fresh herbs for garnish at the end
- Ask your butcher for a nice deboned piece of chuck steak and cut it into blocks. Season the meat with salt and pepper.
- Heat the oil and butter in your potjie, make sure it is very hot and brown the meat pieces in your potjie, you want the edges brown, so it needs to be hot, you dont want to steam the meat.
- Add the garlic, thyme and bay leaves.
- Add the carrots and onions and also the tomato paste and let this fry for 1 minute.
- Add the wine and the stock, place the lid on the potjie and let this gently simmer for about an hour and a half even 2 hours.
- After 2 hours, when the meat is soft and tender, fry the mushrooms on the side in a pan over the fire and add to the potjie. Also braai the bacon in your hinged grid over hot coals until crispy, this is the best way to make sure you have crispy bacon. Chop the bacon into pieces and add to the potjie.
- Add salt and pepper to taste and garnish with extra fresh herbs
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