A Fireside Favourite for Cooler Evenings: Rich Beef Potjie with BC's Pinotage

3 days ago
2 min read

A steaming potjie pot brimming with beef stew is enhanced by a splash of BC Pinotage, set against a stunning sunset backdrop in the South African bush

There are few things more comforting than a slow-cooked potjie shared around the fire, especially as the evenings begin to cool. Rich, hearty, and deeply flavourful, this recipe uses BC's Pinotage to add depth and warmth to a classic South African favourite.

The subtly fruity character and smoky undertones of the Pinotage work beautifully with slow-cooked beef, creating a dish that feels rustic, comforting, and perfect for sharing!

Ingredients

Serves 6–8 (Size 3 Potjie Pot)

For the Potjie

2 tbsp cooking oil
1.5 kg beef chuck or stewing beef, cubed
2 large onions, sliced
4 cloves garlic, crushed
4 carrots, sliced
500 g baby potatoes
250 g mushrooms, halved
2 tbsp tomato paste
500 ml BC Pinotage
500 ml beef or mushroom stock
2 tsp smoked paprika
1 tsp thyme
2 bay leaves
Salt and black pepper to taste

Optional Extras

Splash of Worcestershire sauce
Fresh parsley for garnish
Crusty bread for serving
Cabbage leaf over the top

Method

1. Brown the meat

Heat the oil in the potjie pot over medium coals. Brown the beef in batches until well coloured, then set aside.

2. Build the base

Add the onions and cook until softened. Stir in the garlic and tomato paste and cook for another minute until fragrant.

3. Add the Pinotage

Pour in the BC Pinotage to deglaze the pot, gently scraping up all the flavour from the bottom.

Allow the wine to simmer for a few minutes before adding the beef stock.

4. Layer the ingredients

Return the beef to the pot, then layer in:

Potatoes
Carrots
Mushrooms

Sprinkle over the smoked paprika, thyme, bay leaves, salt, and pepper.

5. Slow cook

Place the lid on the potjie and allow it to cook slowly over gentle coals for approximately 2½ to 3 hours.

Avoid stirring too often, allowing the flavours to develop naturally.

6. Serve

Once the meat is tender and the sauce has thickened slightly, garnish with fresh parsley and serve warm with crusty bread or pap.

Why BC's Pinotage Works So Well

Our Pinotage is naturally suited to slow cooking thanks to its earthy depth and bold flavours. As it cooks down, the wine helps create a rich sauce that complements the beef beautifully without overpowering the dish.

It also happens to pair perfectly with the finished meal, making it ideal for enjoying both in the pot and in the glass!