Beef & Veggie Soup
20/06/2019Breakfast Wraps
04/07/2019Courgette, Mushroom, Beef & Basil Potjie
Served with Cauli Mash, this Potjie is big on flavour and low on carbs.
Ingredients:
1.5 kg stewing beef, cut into chunks
500 g beef marrow bones
60 ml olive oil
salt and freshly ground black pepper
3 beef stock cubes
800 ml hot water
2 tins diced tomatoes with juice
1 tbsp Italian Herb Blend
1 tsp. ground fennel seed
1 large onion, chopped
1 large green pepper, chopped
6 medium courgettes, ends trimmed and cut into thick slices
250 g white mushrooms, washed and cut in thick slices
5 tbsp chopped fresh basil
Method
Pack 13 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your no 3 round bottom potjie pot onto the PotjieKing to heat up.
- Heat the olive oil in a no 3 round bottom potjie pot and cook the onions.
- Then brown the beef cubes, about 10-15 minutes.
- Season the meat with salt and fresh-ground black pepper as it cooks.
- Add in the marrow bones.
- Sprinkle them with a little bit of salt too.
- Dissolve the stock cubes in the hot water and pour over the meat.
- Add the tinned tomatoes, herbs, ground fennel and stir.
- Allow to simmer for at least an hour and a half – or more.
- Add your chopped courgettes, mushroom and green pepper.
- Check coals and add a couple if needed.
- Cook for another 30 – 45 minutes.
- Stir in most of the chopped basil – reserve some for garnish.
- Cook for 5 more minutes and serve!
To make Cauli Mash:
Cut a whole head of cauliflower up into chunks and steam it until soft then mash it up with a good tablespoon (or two) of butter. Add salt to your taste.
Enjoy!!
PotjieKing – Feeding Adventure Since 2008