Sweet Potato Flat Bread
18 April 2019
breakfast pot
Breakfast Pot
9 May 2019

Beef & Olive Potjie

The rich, full flavour of the beef and olive pesto create a total taste sensation! The pot was emptied super quick which brought me to my favourite part…soaking up the last bits with bread and butter.

30ml oil
5 stalks celery (halved down the middle and sliced)
2 large onions (chopped)
800g beef – potjie/stewing cuts
1 brown onion soup sachet
1 veg and beef soup sachet
1 tin chopped tomato
2 tsp mustard powder
2 x 125g Ina Parman olive pesto
1 cup red wine
750ml hot water
1 tbsp fresh chopped rosemary
50g tomato concentrate
1 med sweet potato (cubed)
4 large carrots (cubed)
1 cup butternut (cubed)
3 large courgettes (sliced)



Pack 12 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. When you are ready, place your no 3 potjie pot on to heat up.

  • Pour the oil in to heat up.
  • Add the celery and onion. Fry until translucent.
  • Move the celery to the side and lay the beef on the bottom of the potjie.
  • Mix the mustard, soup sachets, tinned tomato, olive pesto, tomato concentrate, rosemary, hot water, and red wine together and pour over the beef.
  • Cover with the lid and cook for an hour.
  • Chuck in the vegetables and put the lid back on. Allow to cook for at least another hour. In my experience the longer the cooking time the tastier the pot. Add 2 or 3 briquettes if needed.
  • Serve with rice or mash.


PotjieKing – Feeding Adventure Since 2008