Beef Shin Potjie with Fluffy Dumpling

There’s something unmistakably South African about cooking slowly over coals, letting time and flavour do the work. This Beef Shin Potjie with Soft Dumplings is built around that idea — simple ingredients, one pot, and a proper dose of patience.

We start by browning thick-cut beef shin in Wilson’s Rosemary Flavoured Oil, which brings in a warm, herbal depth right from the first sizzle. From there, it’s all about layering — onions, carrots, garlic, a touch of tomato, and a long, slow simmer in rich stock until the meat gives in and the sauce thickens naturally.

Just before serving, we drop spoonfuls of soft dumpling dough right into the pot and let them steam gently under the lid until light and fluffy. The final touch — a drizzle of Rosemary Oil over the top — pulls it all together and brings out the depth of the stew without overpowering the dish.

Beef Shin Potjie with Soft Dumplings

A slow-cooked South African favourite finished with a drizzle of Wilson’s Rosemary Flavoured Oil.

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Ingredients Method

Ingredients

  

• 2 tbsp Wilson’s Rosemary Flavoured Oil plus more for finishing
• 1.2 kg bone-in beef shin sliced into thick rounds
• 2 medium onions chopped
• 3 carrots peeled and chopped into chunks
• 3 garlic cloves minced
• 1 can 400g chopped tomatoes
• 2 tbsp tomato paste
• 2 tsp paprika
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1½ tsp salt
• 1 tsp black pepper
• 3 cups beef stock
• Optional: ½ cup dry red wine

Method

 

1. Heat 2 tbsp of Wilson’s Rosemary Flavoured Oil in a potjie pot over medium-hot coals. Brown the beef shin pieces on all sides in batches, then set aside.
2. In the same pot, add chopped onions and carrots. Sauté until softened, then add garlic and cook for another minute.
3. Stir in the paprika, coriander, thyme, tomato paste, and canned tomatoes. Let it simmer for 2–3 minutes until the mixture starts to reduce slightly.
4. Return the beef to the pot. Add the beef stock and optional red wine. Season with salt and pepper. Cover with the lid and let the potjie simmer gently for 2.5 to 3 hours, stirring occasionally and adding coals as needed. The meat should be tender and the gravy thick.
5. In a bowl, mix flour, baking powder, and salt. Rub in butter or Wilson’s Butter-Flavoured Oil until it resembles crumbs. Add milk slowly to form a soft dough. Do not overmix.
6. Scoop spoonfuls of dough onto the surface of the stew, spacing them slightly apart. Cover the pot again and let the dumplings steam for ±25–30 minutes, until puffed and cooked through. Avoid lifting the lid too early.
7. Just before serving, drizzle a final spoonful of Wilson’s Rosemary Flavoured Oil over the pot to lift the flavours and add a fragrant, herby finish.