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Potjiekos is regarded as humble by many but, when it is done right, it can compete with even the fanciest of dishes when it comes to taste.


  • 1.5kg Beef shin, with bone in
  • 2 Onions, diced
  • 1 Cup diced carrots
  • 1 Cup diced celery
  • 2 Garlic cloves, crushed
  • 6 Medium potatoes, cut into chunks
  • 6 Carrots, cut into chunks
  • 250g White button mushrooms
  • 850ml Beef stock
  • 2 Tbs tomato paste
  • 1 Cup red wine
  • 30ml Worcestershire sauce
  • 5 Bay leaves
  • 2 Sprigs fresh rosemary
  • Salt & pepper


  1. Heat the oil in a potjie. Season the meat with salt and pepper, and brown in heated oil.
  2. Add the diced onion, celery, and carrots, plus the garlic, and fry with the meat for 8 minutes.
  3. Add the stock, red wine, Worcestershire sauce, bay leaves, rosemary, salt and pepper, and cook with the lid on low heat for 1 and a half hours.
  4. Add the carrots, mushrooms, and potatoes, and cook for another hour until the meat is tender and the potatoes are cooked.
  5. Serve with rice.