Beef and Beer Potjie

Beef and Beer Potjie

15 ml cake flour

5 ml paprika

1 kg beef fillet, cubed

15 ml butter

15 ml cooking oil

2 medium onions, thinly sliced

15 ml white sugar

8 green beans, sliced

4 carrots, peeled and thinly sliced

1 clove garlic, finely chopped

5 ml mixed dried herbs or marjoram

375 ml beer

250 ml beef stock

1 packet tomato soup powder

1 bay leaf

15 ml vinegar

10 ml cornflour

salt and pepper to taste

Combine the paprika and flour and place in a plastic bag.

Add the meat cubes and shake well to coat the meat.

Melt the butter and oil in the pot and brown the meat over medium hot coals.

Remove and set aside.

Fry the onions and sugar, stirring now and then until the onions are tender.

Add the beans, carrots and garlic and simmer for 5 minutes.

Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.

Replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour.

Stir occasionally, using a wooden spoon.

Mix the vinegar and cornflour and stir in.

Simmer until the gravy has thickened and season with salt and pepper.