Curried Beef Potjiekos Stew

Ingredients

• 1.2 kg beef potjiekos pieces
• 2 tbsp oil
• 2 tsp BlixSam Bazaar Kerrie
• 1½ tsp BlixSam Arm Maat
• 1 tsp BlixSam Garlic Melt
• 2 large onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 tin (400 g) chopped tomatoes
• ½ cup BlixSam Sweet Chilli Sauce
• 3 cups beef stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 4 medium potatoes, quartered
• 3 carrots, cut into chunky pieces
• 1 tbsp butter
• Black pepper to taste
• Fresh coriander or parsley to finish

Method

1. Season the beef: Pat the beef dry and season with Arm Maat, Garlic Melt and black pepper.
2. Brown properly: Heat the oil in a heavy pot. Brown the beef in small batches until deeply caramelised. Remove and set aside.
3. Cook the onions: Add the onions to the same pot and cook for 6–8 minutes until soft and golden. Add the garlic.
4. Bloom the curry: Add the Bazaar Kerrie directly to the onions and oil. Fry gently for 30–60 seconds, stirring continuously, until beautifully fragrant.
5. Add the tomato paste and cook for another minute.
6. Pour in the chopped tomatoes, beef stock, Sweet Chilli Sauce, Worcestershire sauce and bay leaves. Scrape all the browned bits from the bottom of the pot.
7. Return the beef and its resting juices. Cover and simmer very gently for approximately 1½ hours.
8. Add the potatoes and carrots. Cover and continue cooking for 35–45 minutes, until the beef is fall-apart tender and the vegetables are soft.
9. Remove the lid and simmer for another 10–15 minutes until the curry gravy becomes thick and rich. Allow a couple of potato pieces to break down naturally if you want an even thicker gravy.
10. Stir through the butter, remove the bay leaves and finish with fresh coriander or parsley.