Tomato Bredie - High Protein South African Stew
September 07, 2011 - 12:00 AM
By Mr Jason Garratt
September 07, 2011 - 12:00 AM
By Mr Jason Garratt
Category: Dinner
A great recipe if you have a slow cooker and even better if you love deep flavours, which are enhanced if you make it the day before. A great South African recipe!
Ingredients for Tomato Bredie, South African Stew:
- 1kg Beef Steawing Steak, lean & fat
- 10 pumps Extra Virgin Olive Oil Spray
- ¼ tsp Table Salt
- ¼ tsp Freshly Ground Black Pepper
- 2 medium Onions
- 400g Can Chopped Tomatoes
- 70g Tomato Paste
- 1 tsp Granulated White Sugar
- ¼ tsp Chilli Powder
- ½ tsp Paprika
- 3 clove Garlic
- 1 tsp Mixed Herbs
- 3¾ cubes (375ml) Chicken Stock Cubes, prepared
- 3 medium White Potatoes
Method for making an Authentic South African Stew:
- Peel and chop the onions, peel and crush the garlic. Peel and cube the potatoes.
- Preheat the oven to 160°C (325°F, Gas Mark 3)
- Cube the meat. Spray a heavy based pan with the oil and heat.
- Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep to one side. Season with salt and pepper.
- Fry the onions in the pan until golden (you may need to add a dash of water if they start to stick), then add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to the boil, then reduce to a simmer.
- Add the cooked meat and transfer all to an oven proof casserole dish. Place in the oven and cook the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for a further ½ an hour.
- The bredie will improve with keeping so prepare a day in advance and leave to mature in the refrigerator if you can.
Reheat and serve with steamed rice.
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