Tomato beef potjiekos
Tomato beef potjiekos

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tomato beef potjiekos. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Tomato beef potjiekos is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Tomato beef potjiekos is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have tomato beef potjiekos using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tomato beef potjiekos:
  1. Prepare 250 ml oil
  2. Make ready 3 kg beef stew meat
  3. Take 1 kg baby potatoes
  4. Take 3 onions
  5. Prepare 500 g button mushrooms
  6. Take Sauce
  7. Get 200 g tomato paste
  8. Get 500 ml liquidized tomatoes
  9. Prepare 1 packet Ina Paarman's coat & cook sauce sun-dried tomato
  10. Get 3 cubes beef stock
  11. Prepare 60 ml hot water
  12. Prepare 20 ml salt
  13. Prepare 10 ml peppercorns crushed

Tomato beef potjiekos Enjoy with pap or samp! Add the meat to the pot and brown. Season with salt and pepper to taste. When the meat is brown, add the diced tomatoes and the bay leaves.

Instructions to make Tomato beef potjiekos:
  1. In a black pot on open fire add the oil and bring to a boil.
  2. Chop one onion finely and fry until brown.
  3. Add beef stew meat and mix well. Fry until nicely browned
  4. Add halved cut baby potatoes and cook for about an hour with lid closed or until potatoes are almost done
  5. Cut other two onions into 8 piece (lengthwise) and add to pot on top of meat. Do not mix. Cook until onions are translucent.
  6. In bowl for sauce mix together tomato paste, liquidized tomatoes, Ina Paarman's coat & cook sauce sun-dried tomato, beef stock whisked in the hot water, salt and crushed peppercorns
  7. Add sauce and mushroom and cook for 30 more minutes. Mix after 20 minutes.

Season with salt and pepper to taste. When the meat is brown, add the diced tomatoes and the bay leaves. Taste and add a bit more salt and black pepper if needed. Pour the oil into the potjie pot to heat up. Pour the stock, wine, Worcestershire sauce, tomato concentrate, red wine, salt, pepper and herbs into the pot.

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