Instructions

1. Prepare all the ingredients – chop, slice and measure out everything!
2. Sprinkle the flour over the meat and mix to make sure it is well covered
3. Over hot coals, place the potjie pot (I used a size 2 potjie pot which served 5 of us easily plus leftovers) and add the oil and butter. Allow it to heat up until almost bubbling. Add the meat in 2 or 3 batches and brown it on all sides. Remove meat from the potjie and set aside.
4. Add the onion, celery, garlic, bacon, coriander, cumin and thyme and allow to cook and soften for 3-4 minutes.
5. Remove some coals now to reduce the heat to a very gentle simmer.
6. Add the meat back to the pot, add the potatoes, carrots, baby marrows and butternut (or whatever vegetables you have chosen). No need to stir.
7. Mix the tomato paste, red wine, beef stock and passata together in a jug and then add to the pot. Again, no need to stir through once the liquid is in the potjie pot.
8. Grind a generous amount of salt and black pepper into the pot.
9. Place the lid on and sit back and relax!
10. Allow to simmer for 3 hours or longer, up to 4 or 5 hours.
11. Check the potjie every 40 minutes or so to make sure it is not too hot – you want a gentle simmer and not a ferocious boil!
12. You may want to stir the potjie after an hour or two to make sure the meat is not stuck to the bottom. Generally speaking, you want to avoid over-stirring.
13. If you have too much liquid towards the end, just take the lid off and allow some liquid to burn off.
14. Serve with rice or mashed potato or even pasta!