BEEF RAGU POTJIE Bone in

Go! Camp & Drive - - Camp Food -

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.

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