Tomato Bredie

Prep Time:

Cook time: 2 1/2 hours

Serves:

Description
South African Brdie is a stew with a thick gravy.

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. (or yellow rice)

Ingredients

 * 1 kilogram beef or mutton shoulder
 * 2 tablespoons oil
 * 1 tablespoon butter
 * 2 teaspoons sea salt
 * 1/2 teaspoon freshly ground black pepper
 * 2 onions - chopped
 * 6 ripe red tomatoes
 * 70 gram tomato paste
 * 1 teaspoon soft brown sugar
 * 1/4 teaspoon chilli powder
 * 1/2 teaspoon paprika
 * 3 cloves crushed garlic
 * 1 teaspoon mixed herbs
 * 1 1/2 cups water
 * 1 chicken stock cube
 * 3 potatoes - peeled and diced
 * 1 tablespoon potato flour (or cornflour)

Directions

 * 1) Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter gets golden.
 * 2) Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
 * 3) Season the browned meat with salt and pepper.
 * 4) Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
 * 5) Add the prepared meat. Simmer the bredie very slowly for 2 hours.
 * 6) Add the cubed potatoes and continue simmering for another 1/2 hour.
 * 7) Thicken the gravy with a little potato flour mixed with water.