Gluten-Free Biltong Potjie

Ingredients

• 1.5 lbs Biltong
• 6 cups Beef Broth
• 3 medium Carrots
• 4 medium Potatoes
• 2 medium Onion
• 2 stalks Celery
• 4 cloves Garlic
• 2 tablespoons Sorghum Flour
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Thyme
• 1 leaf Bay Leaf
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Cut the 1.5 lbs of biltong into 1-inch bite-sized pieces.
2. 2Peel and cut the 3 medium carrots into 1/2-inch thick rounds. Peel and cut the 4 medium potatoes into 1-inch cubes. Peel and cut the 2 medium onions into 1-inch chunks. Wash and cut the 2 stalks of celery into 1/2-inch pieces. Peel and mince the 4 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven (potjie) over medium heat, about 350°F (175°C).
4. 4Add the chopped 2 medium onions, 1/2-inch pieces of celery, and minced 4 cloves of garlic to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onions are softened and translucent.
5. 5Add the 1-inch pieces of biltong to the pot and cook for 3 to 5 minutes, stirring occasionally, until lightly browned.
6. 6Stir in the 2 tablespoons of sorghum flour and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
7. 7Gradually pour in the 6 cups of beef broth while stirring to combine. Bring the mixture to a simmer, about 200°F (93°C).
8. 8Add the 1/2-inch rounds of carrots, 1-inch cubes of potatoes, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. Stir everything together.
9. 9Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cover the pot with a lid.
10. 10Reduce the heat to low, maintaining a gentle simmer, about 190°F (88°C). Cook for at least 2 hours, or until the carrots and potatoes are fork-tender and the flavors have melded together. Stir occasionally to prevent sticking.
11. 11Remove and discard the 1 bay leaf from the pot before serving.

Substitutions

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