Beef and Potatoes

Ingredients

• 500 gbeef (see note 1 for recommended cuts)
• 1 teaspoon (5 ml)salt
• 1bouillon cube, crushed
• 1 teaspoon (5 ml)paprika
• 1 teaspoon (5 ml)garlic powder
• 1 teaspoon (5 ml)onion powder
• 1/2 teaspoon (2.5 ml)black pepper
• 1 teaspoon (5 ml)dried thyme
• 2 tablespoons (30 ml)oil
• 3 largepotatoes, peeled and cut into small chunks
• 1/2 teaspoon (2.5 ml)salt
• 240 ml (1 cup)water
• 2 tablespoons (30 ml)butter
• 1 largeonion, chopped
• 3 clovesgarlic, minced
• 2carrots, sliced
• 1green bell pepper, chopped
• 1red bell pepper, chopped
• 1Scotch bonnet pepper, chopped (optional)
• 1bouillon cube, crushed
• to tastesalt
• to tastefresh thyme
• to tastefresh basil
• 1 tablespoon (15 ml)cornstarch
• 2 tablespoons (30 ml)water

Instructions

1. 1

   Season the beef

   In a bowl, combine the beef with 1 teaspoon salt, the crushed bouillon cube, paprika, garlic powder, onion powder, black pepper, dried thyme and oil.

2. 2

   Marinate the beef

   Mix thoroughly, cover the bowl with cling film and refrigerate for at least 60 minutes.

3. 3

   Prepare the potatoes

   Peel the potatoes and cut them into small chunks. Rinse well, drain and set aside.

4. 4

   Heat the pot

   Warm oil in a wide pot over medium-high heat.

5. 5

   Brown the beef

   Add the marinated beef and cook, stirring occasionally, until browned on all sides.

6. 6

   Add potatoes

   Once the beef is browned, add the potatoes, 240 ml water and 1/2 teaspoon salt.

7. 7

   Cook until tender

   Stir well, cover the pot and cook for 8–10 minutes, until the potatoes are tender.

8. 8

   Sauté the aromatics

   In a separate pan, melt the butter over medium heat. Cook the onion and garlic until translucent and fragrant.

9. 9

   Stir-fry vegetables

   Add the carrots, green and red bell peppers, Scotch bonnet if using, crushed bouillon cube, salt, fresh thyme and fresh basil. Stir-fry for 5 minutes.

10. 10

    Combine the mixture

    Add the vegetable stir-fry to the pot with the beef and potatoes.

11. 11

    Mix the thickener

    In a small bowl, stir the cornstarch together with 2 tablespoons water to make a slurry.

12. 12

    Thicken the pottage

    Pour the slurry slowly into the pot while stirring. Cover and cook for a further 3–4 minutes, until thickened.

13. 13

    Serve the pottage

    Serve and enjoy.

What is beef and potato pottage?

Pottage is a thick, spoonable dish built around ingredients cooked together in a savoury liquid. This African-inspired version pairs beef and potatoes with peppers, carrots and herbs for a substantial one-pot meal.

The method gives the beef time to take on its seasonings, then brings it together with potatoes and a separate vegetable sauté. A little cornstarch slurry helps the cooking liquid cling to the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 62g carbs, 27g fat.

The potatoes provide most of the carbohydrates, while the beef supplies much of the protein. Oil and butter contribute most of the fat, and the vegetables add some fibre and additional carbohydrates. Balance a serving with a generous side of salad or other non-starchy vegetables.

Seasoning and marinating the beef

Seasoning base: salt, bouillon, paprika, garlic powder, onion powder, black pepper and dried thyme coat the beef before cooking. The oil helps the spices spread over the pieces.

Marinating time: refrigerate the covered beef for at least 60 minutes, as directed. This is the longest hands-off part of the recipe, so allow for it when planning the meal.

Getting tender potatoes

Chunk size: cut the peeled potatoes into small, similarly sized pieces so they cook at a similar pace. Rinsing and draining them is part of the preparation in the recipe.

Doneness: cook them covered with the beef, water and salt for 8–10 minutes. Check that a piece is tender before moving on; the potatoes continue cooking as the dish thickens.

Building the vegetable flavour

Aromatics: cook the onion and garlic in butter until translucent and fragrant before adding the other vegetables. This softens their sharpness and forms the base of the separate stir-fry.

Pepper heat: the Scotch bonnet is optional and can make the dish noticeably hotter. Leave it out for a milder pottage, or use it as listed for a spicy version.

Thickening the pottage

Slurry: mix the cornstarch with 2 tablespoons water in a small bowl before it goes into the pot. Adding it gradually while stirring helps distribute it through the cooking liquid.

Final cook: cover and simmer for another 3–4 minutes, until the sauce has thickened. If it still looks loose, give it a little more time rather than adding extra thickener immediately.

Serving and timing

The recipe takes 90 minutes in total, including at least 60 minutes to marinate the beef. The stovetop cooking is done in stages, with the vegetables prepared in a separate pan.

Serve the pottage hot as a complete meal. For a lighter-feeling plate, add a crisp salad or simply serve a smaller portion alongside extra vegetables.

Recipe notes & tips

• Cut the potatoes into evenly sized small chunks so they cook at a similar rate.
• Keep the beef covered in the fridge while it marinates.
• Use a wide pot so the beef has room to brown rather than crowding together.
• Prepare the cornstarch slurry just before adding it to the pot.
• Taste the dish before serving and adjust the final salt to your preference.

Variations

• Milder heat: leave out the Scotch bonnet for a gentler flavour.
• More vegetables: add extra carrots or bell pepper to the stir-fry.
• Fresh herbs: adjust the fresh thyme and basil to suit your taste.
• Different beef cut: use a cut recommended in the recipe's note for this dish.
• Thicker sauce: let the pottage cook a little longer after adding the slurry.

Common mistakes to avoid

• Crowded pot: the beef may not brown evenly, so use a wide pot as directed.
• Uneven potato chunks: some pieces may turn tender before others, so cut them to a similar size.
• Skipping the marinade: the seasoning has less time to coat the beef, so allow at least 60 minutes.
• Lumpy thickener: cornstarch added dry can clump, so first mix it with the 2 tablespoons water.
• Adding slurry too quickly: pour it in gradually while stirring to distribute it smoothly.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions