Potjiekos

Instructions

1. In a large cast-iron casserole (or a thick heavy pot), heat the oil and brown the meat in small batches, then set aside.
2. Fry the sliced onions in the same pot until translucent, then add the garlic and tomato purée.
3. Return the meat, deglaze with the red wine or stock, and add the tomatoes, paprika and herbs.
4. Layer the carrots, potatoes and chopped peppers on top without stirring, then cover.
5. Simmer very gently for 2 hours without stirring so the layers form, adding a little water if needed.
6. Add the mushrooms and prunes if using, then cook for a further 30 minutes.
7. Adjust the seasoning, remove the bay leaves and serve hot with rice or bread to mop up the sauce.