Potjiekos, a South African country stew, is made by slowly cooking meat and root vegetables without stirring in a three-legged cast-iron pot. Letting the layers cook in their own juices without stirring is the traditional technique for this dish.
Brown the meat in oil over medium-high heat for 8 minutes, turning to brown all sides.
Add the onion and garlic and sauté for 6 minutes. Add the tomato paste and thyme.
Layer the carrots and potatoes on top without stirring, then slowly pour the meat stock down the side of the pot.
Cover and cook over very low heat without stirring for 1.5–2 hours, until the vegetables and meat are tender. Adjust the salt to taste.
Serve hot.
Store in a covered container in the refrigerator for 3 days; the flavor deepens by the next day. It can be stored in the freezer for 2 months.
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