(poy-key) South African Stew with Geoff Myers & Ash Kahrl

This is a traditional South African stew, usually cooked outdoors in a cast iron pot, on a wood or charcoal fire. The traditional pot has 3 legs so it can stand over the heat. Our chef this evening is a new Mainer, from South Africa – and the mother of Bath Printing’s Ash Kahrl.


3 Tbsp Vegetable Oil

1 Large Onion, peeled and chopped

3 cloves Garlic, peeled and crushed

2 Leeks, sliced

2# Stew Beef, cubed

1 C Red Wine

7 oz Tomato Paste

4 Carrots, peeled and cubed

8-10 oz Mushrooms, halved

4 ears Corn, cut into 3 pieces each

1 teasp Thyme

1 cube Beef Bouillon



1 can Condensed Beef or Tomato soup, undiluted

1 # Green Beans


Heat oil in a heavy duty Dutch oven or stock pot.(Cast iron is best!)

Add onion, garlic and leeks, and fry until soft.

Add beef and continue heating until well-browned.

Add red wine and tomato paste, and simmer until reduced by almost half.

Add carrots, mushroom, corn, thyme, beef bouillon, and water to cover – but DO NOT STIR.

Simmer with the lid on for about 1.5 hours.

About 10 minutes before serving, stir the condensed soup into the stew together with the green beans.

When the beans are tender (about 10 minutes) your stew is ready to serve!


Beer Bread

3 C Self-rising flour

2 Tbsp Sugar

4 Tbsp Butter (half a stick), melted & divided (3 T and 1 T)

1 ½ C Beer of your choice – or plain seltzer water


Preheat oven to 375F and lightly grease a 9’x5” bread pan

Mix flour, sugar, 3T melted butter and beer, stirring until fairly smooth. (A few lumps are fine.)

Spoon the batter into the prepared pan and smooth out the top. Drizzle the remaining melted butter on top.

Bake for 45-50 minutes, until an inserted toothpick comes out clean.