Pour the oil into a cast iron pot and place the pot on the braai
grid over high flames (you will need a proper wood fire, not charcoal or briquettes).
When nice and hot add the onions, fry until slightly browned.
Add the garlic and bacon, fry until starting to brown.
Keep the flames high, they should be all around the bottom of your
pot, keeping everything sizzling, and add the meat, stirring to
get it all browned.
Stir the red wine and tomato paste into the hot stock, add the rosemary sprig.
Add the stock mix to the pot, stir very well, and then stir in the potatoes.
Check the level of the liquid, it should be generous, as this stew
is going to boil rapidly. Place the lid on the pot and reduce the heat
(spread the wood out to move the flames or lift the grid higher).
Allow the stew to cook fairly quickly: stews on the fire need to
boil rapidly, cook it more quickly than you would allow a stew to cook
on the stove.
Keep adding small pieces of wood to keep the flames constant and high under the pot.
Check the liquid levels frequently and give it all a good stir every now and then, add a little more water if necessary.
Cook until the potatoes are soft and have mushed into the gravy,
thickening it, and the meat is tender (about 1 1/2 hours).
Check the seasoning and serve sprinkled with parsley on rice, mashed potato or couscous.
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