Beef and Beer Potjie
peeled and thinly sliced
mixed dried herbs or marjoram
tomato soup powder
salt and pepper
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 (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.