Beef & Veggie Soup
Beef & Veggie Soup
20 June 2019
Breakfast Wraps
Breakfast Wraps
4 July 2019
Courgette Mushroom Beef Basil Potjie

Courgette, Mushroom, Beef & Basil Potjie

Served with Cauli Mash, this Potjie is big on flavour and low on carbs.


1.5 kg stewing beef, cut into chunks
500 g beef marrow bones
60 ml olive oil
salt and freshly ground black pepper
3 beef stock cubes
800 ml hot water
2 tins diced tomatoes with juice
1 tbsp Italian Herb Blend
1 tsp. ground fennel seed 
1 large onion, chopped
1 large green pepper, chopped
6 medium courgettes, ends trimmed and cut into thick slices
250 g white mushrooms, washed and cut in thick slices
5 tbsp chopped fresh basil


Pack 13 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. Once the coals are ready place your no 3 round bottom potjie pot onto the PotjieKing to heat up.

  • Heat the olive oil in a no 3 round bottom potjie pot and cook the onions.
  • Then brown the beef cubes, about 10-15 minutes.
  • Season the meat with salt and fresh-ground black pepper as it cooks.
  • Add in the marrow bones.
  • Sprinkle them with a little bit of salt too.
  • Dissolve the stock cubes in the hot water and pour over the meat.
  • Add the tinned tomatoes, herbs, ground fennel and stir.
  • Allow to simmer for at least an hour and a half – or more.
  • Add your chopped courgettes, mushroom and green pepper.
  • Check coals and add a couple if needed.
  • Cook for another 30 – 45 minutes.
  • Stir in most of the chopped basil – reserve some for garnish.
  • Cook for 5 more minutes and serve!


To make Cauli Mash:

Cut a whole head of cauliflower up into chunks and steam it until soft then mash it up with a good tablespoon (or two) of butter. Add salt to your taste.



PotjieKing – Feeding Adventure Since 2008