Natalie’s Samp & Beans Potjie

Natalie’s Samp & Beans Potjie, with a hint of spice; with beef tenderloin and marrow bones


  • 900 grams Tenderloin Beef cubed
  • 1 large onion diced
  • 1 celery stalk diced
  • 3 carrots sliced
  • 1 tablespoon cooking oil
  • 1 tablespoon Clover or Spar pure Butter
  • 1 Teaspoon Robertson’s Tumeric Powder
  • 1 Teaspoon Cartwright’s Medium Curry Powder (not Rajah)
  • 1 -2 Teaspoons Robertson’s Meat Tenderiser
  • 3 Tablespoons Koo Tomato Paste
  • 1 sachet Inna Parman Liquid Chicken Stock
  • Sugar to taste
  • Aromat to taste
  • Salt to taste
  • Robertson’s Celery Salt to taste
  • Pinch of Robertson’s Zeal to taste
  • 1 Teaspoon Robertson’s Dried Thyme
  • 6  round cut marrow bones with marrow in middle
  • One and a half cups of good quality samp
  • One and a half cups of good quality sugar beans (do not buy mixed packet of samp and beans; must be separate)
  • Water


  1. Boil Samp and Beans in water and 1 teaspoon meat tenderiser in Pressure Cookeruntil soft.
  2. Set aside boiled beans and samp and do not discard the water in which it was boiled.
  3. In the potjie pot fry cubed beef in butter and oil for a few seconds to seal meat.
  4. Add 1 cup of boiled water from samp and beans mixture and allow to boil for about 10 minutes.
  5. When water is reduced; add onion, celery, and carrots and allow to sauté slightly.
  6. Now add Tomato paste and stir for a minute.
  7. Then add marrow bones and salt and Aromat.
  8. Add another cup of boiled water and allow meat and marrow bones to cook; and vegetables to cook together.
  9. About 10 minutes before marrow bones are cooked through, add boiled samp and beans with left over boiled liquid.
  10. Now add tumeric, curry powder, sachet Inna Parman’s Liquid Chicked Stock, sugar, Thyme, celery salt, zeal.
  11. Allow to simmer until all flavours have thoroughly infused and until the consistency of the gravy is creamy.