BEEF RAGU POTJIE Bone in
Meat on the bone gives a lovely flavour in a potjie, but it can be replaced with goulash. Ingredients (enough for 6) 1 kg stewing beef with the bone in 30 ml sunflower oil 1 onion, chopped 2 carrots, chopped 250 g mushrooms, sliced 1 x 400 g bottle passata 2 cloves garlic, crushed salt and pepper, to taste Here’s how 1 Brown the meat in batches in the oil. Remove and put to the side. 2 Sauté the onion until soft, add the carrots and mushrooms and cook for five minutes. 3 Let the potjie simmer and add the passata, garlic and meat to the onion mixture. Simmer for 2–3 hours until the meat is tender and falling off the bone. Flavour to taste with salt and pepper. 4 Tear the meat off the bone and serve with pasta. go! Drive & Camp says Freeze the sauce in a Ziploc bag and reheat it in a potjie at the campsite.