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Tomato Bredie | Stew (VIDEO)

This tomato bredie is deliciously rich and fragrant. It's a comforting stew that's popular in South Africa.
5 from 1 vote
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Course: Main Course
Cuisine: Cape Malay, South African
Keyword: lamb, rice, stew, traditional recipes
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 8
Author: The Big Tasty Bite

Ingredients

Tomato Bredie

  • 3 tbsp vegetable oil or olive oil
  • 2 large white onions halved or diced
  • 2 bird's eye chilies depending on heat preference
  • 3 allspice berries/pimento crushed
  • 2 cloves crushed
  • 4 bay leaves
  • 1.5 kg bone-in red meat/lamb/beef
  • 2 garlic cloves minced
  • ½ tsp black pepper finely ground
  • ½ tsp white pepper finely ground
  • 1 tbsp fine salt separated
  • 150 grams tomato paste
  • 3 tbsp sugar
  • 6 large potatoes peeled and quartered
  • 1.5-1.8 litres vegetable stock or water

Basmati Rice

  • 1 ½ cups basmati rice washed
  • 3 cups water
  • 3 tbsp salted butter
  • 1 ½ tsp salt

Instructions

  • Bring a large pot to a medium heat and add onions, chilies, allspice, cloves, bay leaves and sauté till light brown
  • Add in the meat and sauté until the meat and onions are very brown. Note: if the base of the pot starts to burn then add a dash of water.
  • Once browned, add tomato paste and sugar. Sauté until the tomato paste starts to stick to the base of the pot. Add 500ml of water/stock or more, garlic, black pepper, white pepper, and half of the salt. Mix and cover. Simmer on medium heat, occasionally stirring and topping up with water/stock. Cook for 1-2 hours until the meat is tender - this'll depend on which cut of meat you're using. Note: I use between 1.5 and 1.8 liters of water/stock but the amount you use will depend on how thick/thin you want your stew to be.
  • Meanwhile, make the basmati rice. Wash the rice until the water runs clear. Drain and transfer to a medium size saucepan. Top up with the water, butter and salt. Cover and bring to a medium high heat. Once boiling lower the heat to medium-low and allow to simmer until the rice has soaked up all the water (about 15 minutes). Then set a side, with the lid on, and allow to steam until you're ready to serve.
  • Once the meat is tender, add in the potatoes, top up with more water/stock. Do not cover and allow to cook and become soft. Add the remining salt/salt to taste and your stew is now ready. Enjoy tastebud!

Video