This is one of our favourite traditional South African Potjiekos recipes
Mix cornflour, flour and cayenne pepper and coat meat.
Heat butter and oil in base of potjie pot and sauté onions and brown sugar.
Add bacon and garlic and sauté for a further 3 minutes.
Add beef and brown evenly on all sides.
Layer chopped or tinned tomatoes on top of beef, then potatoes and then carrots.
Add mixed herbs, bay leaf, salt, pepper and vinegar to beef stock and pour over vegetables.
Put lid onto pot and leave unopened for 1 hour.
Remove lid and check fluid level. Add more stock or beer if necessary.
Close and cook for a further 30 minutes to one hour – or until vegetables are soft.
Do not stir the pot continuously as the vegetables will turn to mush.