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South African Tomoto Bredie Stew
 
recipe image
Prep Time: 0 Minutes
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 46
This South African Dish is a popular one, made often by my mum. Its great for winter time. Tomatoey flavours enriched with a thick sauce. Lots of fluffy white or brown rice. It’s a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished. Read more . (enough for 6 or 4 hungry people) What you need
Ingredients:
1 kg beef or shoulder of mutton
2 t (30ml) oil
1 t (15ml) butter
2 t (10ml) sea salt
1/2 t (2,5ml) freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes (or 1 x 400g tin whole tomatoes)
1 x 70 g tin tomato paste
1 t (5ml) sugar
1/4 t (1ml) chilli powder
1/2 t (2,5ml) paprika
3 gloves garlic, crushed
1 t (2,5 ml) paprika
3 cloves garlic, crushed
1 t (5 ml) mixed herbs
1 1/2 cups (375 ml) chicken stock
3 potatoes, diced
1 t (15 ml) potato flour or maizena
Directions:
1. Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
2. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
3. Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
4. Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.
5. Thicken the gravy with a little potato flour mixed with water. The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
6. Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.
7. It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day.
8. Enjoy :)
By RecipeOfHealth.com