Tomato Bredie

Prep Time:

Cook time: 2½ hours

Serves:

Description
Tomato stew. South African Bredie 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 yellow rice or fluffy steamed rice to which a handful of chopped parsley has been added.

Ingredients

 * 1 kilogram beef or mutton shoulder
 * 2 tablespoons oil
 * 1 tablespoon butter
 * 2 teaspoons sea salt
 * ½ teaspoon freshly ground black pepper
 * 2 onions - chopped
 * 6 ripe red tomatoes
 * 70 gram tomato paste
 * 1 teaspoon soft brown sugar
 * ¼ teaspoon chilli powder
 * ½ teaspoon paprika
 * 3 cloves crushed garlic
 * 1 teaspoon mixed herbs
 * 1½ cups water
 * 1 chicken stock cube
 * 3 potatoes - peeled and diced
 * 1 tablespoon potato flour (or cornflour)

Directions

 * 1) Cube the meat.
 * 2) Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter gets golden.
 * 3) Add the meat in batches and stir-fry until brown.
 * 4) Remove each batch with a slotted spoon and keep aside.
 * 5) Season the browned meat with salt and pepper.
 * 6) Brown the onions in the remaining oil.
 * 7) When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube.
 * 8) Bring to a slow simmering boil.
 * 9) Add the prepared meat.
 * 10) Simmer the bredie very slowly for 2 hours.
 * 11) Add the cubed potatoes and continue simmering for another ½ hour.
 * 12) Thicken the gravy with a little potato flour mixed with water.