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Beef and Vegetable Potjie
Beef & Country Crop Potjie


Potjie Pot size 3


1 kg beef short rib, cut into portions

15 ml cooking oil

Salt and freshly ground black pepper, to taste

50 g McCain Diced Onion

2 garlic cloves, crushed

1 x 410 g can chopped tomatoes

3 x 250 ml (350 g) McCain Country Crop Vegetables

15 ml Worcestershire sauce

15 ml dried mixed herbs

2 dried bay leaves

30 ml corn flour

250 ml beef stock

15 ml apricot jam


4 -6


  1. Heat Potjie pot over hot coals, in a large mixing bowl; add the beef short rib, olive oil, salt and freshly ground black pepper then toss together to coat.
  2. Brown the beef in batches; remove the beef from the pot and add the McCain Diced Onions and garlic, fry for 5 minutes until golden then add the beef back to the pot; stir together with the onions, add chopped tomatoes.
  3. In a measuring jug; mix together the Worcestershire sauce, mixed herbs, bay leaves, corn flour, beef stock and apricot jam.
  4. Keep the Potjie over a low heat, cover with a lid and cook for 2 and a half hours until the meat is tender, stir through the McCain Country Crop vegetables and simmer for 5 minutes until tender; before serving.
  5. Serve with McCain Savoury Rice.


Variations, Hints and Tips:

  • Replace the beef stock with beer of your choice.
  • Add 100 g chopped streaky bacon when frying the onions for a smoky flavour.
  • When making a Potjie; keep the layers and try not to stir too much as traditionally this makes a potjie unique.
  • Did you know as Potjie pots heat up they release flavour into the food and leftovers are often tastier the following day.