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South African Tomoto Bredie Stew Recipe

Ingredients

How to make it

  • Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.
  • 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.
  • 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.
  • Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.
  • 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.
  • Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.
  • It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day.
  • Enjoy :)

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The Cook

darcie21 Poole, GB

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