Beef Potjie with Bread Dumplings

Servings 8
Difficulty Intermediate
Total Time 3 hours


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  • 1 Tbsp sunflower oil
  • 1 kg brisket or stewing beef, cut into 5 cm pieces
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, peeled and crushed
  • Tbsp Hinds Spices Southern Grill All in One Seasoning
  • 2 tsp Hinds Spices Medium Curry Powder
  • 70 g Rhodes Quality Tomato Paste
  • 4 cups beef stock
  • 2 400g cans Rhodes Quality Chopped & Peeled Tomatoes
  • 7 cups chicken stock
  • 1 Tbsp Hinds Spices Mixed Herbs
  • 1 fresh bay leaf
  • 3 sprigs fresh rosemary
  • 400 g peeled baby carrots
  • 4 medium potatoes, cut into quarters

Bread dumplings

  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 1 Tbsp Hinds Spices Mixed Herbs
  • 80 g unsalted butter, chilled
  • 0.75 cups buttermilk


  • Heat the oil in a size 3 potjie pot over hot coals. Add the beef and cook until browned. Transfer to a plate and set aside.
  • Add the onion, carrot, garlic, Hinds Spices Southern Grill All in One Seasoning and Hinds Spices Medium Curry Powder to the pot. Reduce the amount of coals and cook over a medium heat, stirring often, for 5 minutes or until soft. Add the Rhodes Quality Tomato Paste and beef stock and cook, stirring, for 2 minutes or until reduced.
  • Add the beef, Rhodes Quality Chopped & Peeled Tomatoes, stock, Hinds Spices Mixed Herbs, bay leaves, fresh rosemary, baby carrots and potatoes. Bring to the boil. Reduce heat to low. Cover and cook for 1.5 hours or until the meat starts to become tender. Uncover and cook for a further 30 minutes or until the beef is very tender. Set aside to cool slightly.
  • For the bread dumplings, whisk together the flour, baking powder and Hinds Spices Mixed Herbs in a bowl. Coarsely grate the butter and add to the bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre and pour in the buttermilk. Use a flat-bladed knife to stir until the dough just comes together. Turn the dough out onto a lightly floured surface and knead briefly. Shape the dough into 8 balls. Place onto the top of the potjie, and cover, cook for a further 30 minutes.