By Hush In My Kitchen
Ingredients
- 1.5 to 1.8kg stewing beef, cut into chunky cubes
- 2 tablespoons garlic infused olive oil, plus more
- 1½ teaspoons coarse salt, cracked
- 1½ teaspoons mixed pepper (white & black)
- 1 tablespoon smoked paprika
- 400g canned tomatoes & onions
- ¾ cup Coca-Cola
- 1 cup red wine
- 1 cup chilli beef stock liquid (dissolve 2 cubes in boiling water)
- ⅓ cup soy sauce, ginger and sesame flavour
- 2 tablespoons harissa
- 1 packet of spring onions (75g), thickly sliced
- 5 garlic cloves, crushed
- 1½ teaspoons crushed ginger
- 3-4 bay leaves
- 2 teaspoons fresh thyme, chopped and divided
- 2 teaspoons fresh rosemary, chopped and divided
- Fresh vegetables i.e. Baby potatoes, mini corn and chunks of carrots and baby marrows.
- 2 medium-sized chillies, chopped (optional)
- Fresh coriander, for garnish (optional)
- Greek yogurt , for serving (optional)
Method
- Season and rub beef with salt and pepper. Drizzle with 2 tablespoons olive oil and continue to massage with hands until well coated. Set aside for at least 20 minutes before cooking.
- Place the pot on the fire and heat the oil.
- Add meat gradually to potjie and fry until golden brown and crisp.
- Add half of the onions and fry until fragrant.
- Stir in paprika, harissa paste, ginger and half of the garlic.
- Add canned tomatoes, soy sauce, wine, beef stock and Coca-Cola. Mix well before adding bay leaves, half of the rosemary and half of the thyme. Mix well and place the lid on pot. Allow to gently simmer for 60-70 minutes.
- Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the mini corn. Stir in remaining garlic, spring onions, chilli, thyme and rosemary.
- Taste and adjust seasoning by adding salt and pepper or a sweetener i.e. sugar or sweet chilli sauce.
- Replace the lid and simmer for another 20-30 minutes or until cooked.
- Remove the pot from the fire, add chopped coriander (optional) and serve hot with a dollop of Greek yogurt, and creamy mashed potatoes or rice.