Beef Potjie with Cheddar Dumplings & Roasted Pumpkin Slices


Serves 6 

Prep Time: 30 minutes

Cooking Time: 1 hour 20 minutes


  • 1 kg beef shin (bone-in), cut into blocks
  • salt and pepper to taste
  • 1 tbsp of oil for frying
  • 1 large onion, chopped
  • 1 Tbsp garlic, finely chopped
  • 2 Tbsp fresh thyme, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 1 tsp ground cinnamon
  • ½ cup beef stock (vegetable for a vegetarian option)
  • 1 tsp cornflour
  • 2 cups Rugani 100% Carrot Juice
  • 8 baby onions, peeled (Increase to 10 for vegetable-based potjie)
  • 4 large carrots (Increase to 6 for vegetable-based potjie)
  • 8 baby potatoes (Increase to 8 for vegetable-based potjie)
  • Optional: Add 500g spinach for vegetable-based


  • 500 g cake flour
  • 2 tsp (10 ml) baking powder
  • 1 ½ tsp (7.5 ml) salt
  • 100 g butter
  • 100 g cheddar, grated
  • 1 Tbsp (15 ml) fresh thyme, chopped
  • 1 Tbsp (15 ml) fresh rosemary, chopped
  • 250 ml cold water

Pumpkin slices:

  • 750-800 g pumpkin, sliced
  • 1 tbsp olive oil
  • Salt and pepper

Method for the pot:

  • Start a fire until you have some red hot coals and push some aside.
  • Season your meat with salt and black pepper, then add to the potjie that has been heated over the fire until smoking hot and fry until golden brown.
  • Remove the meat and keep aside.
  • Add a teaspoon of oil to the potjie add the onions and fry the onion until golden.
  • Add the garlic, thyme, rosemary, and cinnamon, and fry for another minute.
  • Add the meat and bones to the pot, and then pour in the Rugani 100% Carrot Juice and the stock. Simmer with the lid on for 1 hour.
  • Mix the cornflour with the water then add it to the pot, along with the carrots and baby onions. Carefully stir until well combined.
  • Place the lid on the potjie and cook for another 50 minutes. Do not stir at all during this time.

Method for the dumplings:

  • While the pot has started cooking prepare the dumplings.  Sift the four, baking powder and salt together.
  • Rub the butter in with your fingertips or a food processor, then add the cheddar and herbs. Add the water and mix until you have a stiff dough.
  • Roll the dough into small balls, about the size of a golf ball. Place on top of the meat and vegetables and cook for 30 minutes with the lid on, until the dumplings are ready.
  • To brown the dumplings place some coals on top of the lid of potjie for 10 minutes or until they are browned.

Method for the pumpkin:

  • While the potjie is cooking, pre-heat oven to 200 ℃.
  • Place the pumpkin in a baking tray.
  • Drizzle with olive oil.
  • Bake for 40 minutes or until soft and the edges turn brown.
  • Serve warm with potjie and dumplings.


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