Creamy Pap & Beef Potjie Bowls

Ingredients

• 1 kg stewing beef, cut into chunks
• 2 tbsp cooking oil
• 2 tbsp BlixSam Steakhouse
• 2 large onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 2 carrots, thickly sliced
• 250 g baby potatoes, halved
• 250 g mushrooms, halved
• 500 ml beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp chutney
• 2 bay leaves
• Black pepper, to taste

• 1½ cups maize meal
• 4 cups water
• ½ tsp salt
• 50 g butter
• ½ cup grated mature cheddar
• ¼ cup cream

• 2 onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 tbsp balsamic or brown vinegar

• Fresh parsley, chopped
• Spring onions, sliced, optional

Method

1. Coat the beef with BlixSam Steakhouse.
2. Heat the oil in a heavy pot or potjie over high heat. Brown the beef in batches until deeply caramelised. Remove and set aside.
3. Reduce the heat and add the onions. Cook until softened and beginning to brown.
4. Add the garlic and tomato paste and fry for 1–2 minutes.
5. Return the beef to the pot and add the beef stock, Worcestershire sauce, brown sugar, chutney and bay leaves.
6. Cover and simmer gently for approximately 1½ hours, or until the beef is starting to become tender.
7. Layer the carrots and baby potatoes over the beef. Cover and continue cooking for approximately 30 minutes.
8. Add the mushrooms and cook for another 15–20 minutes, until the vegetables are tender and the beef falls apart easily.
9. Remove the lid for the final few minutes if necessary and allow the gravy to reduce until rich and glossy.
10. For the caramelised onions, melt the butter in a frying pan. Add the onions and cook slowly until soft and golden.
11. Add the brown sugar and vinegar and cook for another 2–3 minutes until sticky.
12. For the pap, bring the water and salt to a boil. Gradually whisk in the maize meal.
13. Reduce the heat and cook until smooth and cooked through.
14. Stir in the butter, cheddar and cream until beautifully rich and creamy.
15. Spoon a generous amount of creamy pap into each bowl.
16. Top with tender beef, vegetables and plenty of the rich potjie gravy.
17. Finish with caramelised onions and fresh parsley.

💛 BlixSam Tip