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Pregnancy Recipe

Evening meal

Slow-cooked beef and vegetable potjie

Lean stewing beef cooked slowly with carrots, potato and butternut until tender. Made in a potjie over coals or in a heavy pot on the stove — both are common, and neither is more correct than the other.

Prep
20 min
Cook
150 min
Total
170 min
Portions
6
  • Moderate
  • Pregnancy
  • High-protein
  • Iron-containing
  • Freezer-friendly
Black cast-iron potjie pot of beef stew with carrots, potato and butternut in a brown gravy

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil in a heavy pot and brown the beef in batches. Set aside.
  2. Step 2. Soften the onions in the same pot for 8 minutes, then add the garlic for a minute.
  3. Step 3. Return the beef, stir in the tomato paste, stock, bay leaves and thyme, cover and simmer very gently for 90 minutes.
  4. Step 4. Add the carrots and potato and cook for 30 minutes.
  5. Step 5. Add the butternut and cook for a further 20–30 minutes until everything is tender and the beef pulls apart easily.
  6. Step 6. Season with black pepper, remove the bay leaves and serve with pap, samp or brown rice.

Allergens for your selection

  • Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.