BEEF AND GREEN BEAN POTJIE IN A SHERRY SAUCE

Bean me up, Scotty!

If you can’t find fresh green beans you can use frozen.

Ingredients

(enough for 4) 2 tablespoons oil 750 g stewing beef, cubed salt and pepper, to taste 1 large onion, diced 2 cloves garlic, crushed 1 tablespoon tomato paste 1 cup medium cream sherry 1 sprig rosemary (or use 1 teaspoon dried rosemary) 1–2 cups beef stock 4–6 medium potatoes, peeled and quartered. 300 g green beans

Here’s how

1 Heat the oil in a potjie and brown the meat bit by bit, seasoning with salt and pepper each time and removing the meat as you finish.

2 Sauté the onion in the same pot until soft and fragrant, but not brown, then add the garlic and tomato paste. Cook the mixture for one minute.

3 Add the sherry, rosemary and meat. Add enough stock to just cover the meat. Put the lid on and leave to simmer for about 45 minutes. Add the potatoes and simmer for another 30 minutes or until the potatoes are almost soft.

4 Stir in the green beans as soon as the meat and potatoes are soft and simmer for 10–15 minutes. Remove the lid if it’s very saucy or add more stock if it gets too dry.

go! Drive & Camp says

The trick is to cook the meat quickly over high heat so it seals it and the juices stay inside. So don’t make the pot too full otherwise it will steam instead of fry, draw water and become tough.