Cut the Beef Chuck into large, even chunks and season lightly with Salt and Black Pepper. Toss the pieces in a light coating of Flour to help form a golden crust and thicken the sauce later.
Heat a heavy cast-iron pot or potjie over medium-high heat and add enough Vegetable Oil to coat the bottom. Brown the beef in batches so it develops a deep crust; transfer browned pieces to a plate and set aside.
Reduce the heat to medium, add the sliced Onion and cook until softened, then stir in the minced Garlic and cook for another minute until fragrant.
Return the beef to the pot and pour in a splash of Lager Beer to deglaze, scraping up the browned bits. Add enough Beef Stock to come about two-thirds up the meat, then stir in chopped Tomato and a spoonful of Tomato Paste.
Tuck in a Bay Leaf and sprinkle in Dried Thyme. Bring the liquid to a gentle simmer, then reduce the heat so it barely bubbles—potjiekos should cook low and slow, not boil.
Layer the vegetables on top without stirring too much: place the sliced Carrot and halved Potato next, then add the trimmed Green Beans and wedges of Cabbage. The steam will cook the vegetables while the sauce concentrates below.
Cover the pot and simmer gently for 2–3 hours, or until the beef is fall-apart tender and the vegetables are cooked through. Check occasionally and add a little more stock or beer if the pot looks too dry.
If the sauce needs thickening, skim a little of the cooking liquid into a small bowl, whisk with an extra pinch of Flour to make a slurry, then stir it back into the pot and simmer a few minutes until glossy and slightly thickened.
Taste and adjust seasoning with more Salt and Black Pepper if needed. Serve straight from the pot with crusty bread or steamed rice, letting everyone scoop out layers of tender meat and vegetables.
