Tomato Bredie (Stew) Recipe
Contents
Tomato Stew (Bredie)
So, if you are not from South Africa you probably won’t have tried this and it is worth trying if you like filling, tasty, meat dishes. This is my way of doing it, the quicker, less traditional way. You should probably brown meat & onions separately and add the potatoes a bit later on. However, this is a much quicker method, and still tastes great. You can halve the portions and season to taste with more or less chillies, garlic & paprika. I generally simmer for an hour in a pot then put the lid on and leave until cool as this saves electricity or gas when cooking.
Ingredients
Use a large pot, preferably thick bottomed like cast iron
- ±1kg Lamb or Beef
- Oil or butter
- 2 Onions
- 2 Tins tomatoes
- 1 Sachet tomato paste
- 5ml (1 teaspoon) Sugar
- 2.5ml (½ teaspoon) Chilli powder or 1 chilli
- 2.5ml (½ teaspoon) Paprika
- 3 Garlic cloves crushed
- 5ml (1 teaspoon) Mixed herbs
- 250ml (1 cup) Chicken stock
- 2-3 Potatoes
- 15ml (1 tablespoon) Flour for thickening
Method
Serve with rice, polenta or even on pasta
- Chop onions, potatoes & cut meat into smaller pieces
- Add to a large pot with oil or butter & heat on stove
- Season with salt & pepper
- When the meat has started going brown add the remainder of the ingredients except the flour
- Stir well & add flour being sure to distribute it evenly (no lumps)
- Simmer for 1-2 hours
