Publications
Partners
- 1,5kg - beef shank or potjiekos meat (bone in)
- - salt and freshly ground pepper
- 30ml - oil
- 2 - onions, thickly sliced
- 6 - garlic cloves, bruised
- 2 - bay leaves
- 4 - sprigs thyme
- 1 - sprig rosemary
- 2 - celery sticks, chopped
- 4 - carrots, peeled and sliced into thick medallions
- 250ml - Pinotage (or other dry red wine)
- 250ml - beef stock
- - hot water, as needed
- 250g - mushrooms, halved
- 15ml - flour, mixed with 30ml (2T) water
- - TO SERVE
- - fresh basil
- - side dish of your choice
1 Season the meat with the salt and freshly ground pepper. Heat the oil in a pot and fry the meat in batches until golden brown on all side. Remove from the pot and set aside.
2 Fry the onions over medium heat until soft, then add the garlic, baye leaves, thyme and rosemary and stir-fry for a few minutes until fragrant.
3 Add the celery and carrots, then return the meat to the pot. Add the wine and simmer for 10 minutes.
4 Add the beef stock. If the meat isn’t quite covered, add a little hot water. Leave the stew to simmer over medium heat for 90 minutes to 2 hours, until the meat is tender. Stir every now and again and add more water if it cooks dry too quickly.
5 Stir in the mushrooms and flour past and simmer for another 15 minutes. Stir every now and again – the stew will thicken. Season with more salt and pepper, if needed.
6 To serve Garnish the stew with fresh basil and serve with the side dish of your choice.
