Tomato Bredie Recipe -
Tomato Bredie Recipe
  • READY IN hrs

Tomato Bredie

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"This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
  2. Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
  3. Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
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Reviews More Reviews

Jul 09, 2005

Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa)

Aug 09, 2010

This is a very good recipe. I added 2 tbsl. of lemon juice, 4 cloves of garlic and I used fingerling potatoes instead. Turned out very nice.


13 Ratings

Nov 18, 2014

I enjoy trying foods from other countries, especially when it turns out to be a great recipe. By American tastes, this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a stronger meat that can come off gamey at times. The stew wasn’t as thick as I expected, so I removed the lid for the final 20 minutes of cooking and it thickened up just fine. Hubby and I were pleasantly surprised by the tenderness of the meat since I used a cut that should have been tough. We also expected a gamey taste, but it wasn’t gamey at all. I’m guessing the vinegar, which was also undetectable, had something to do with it. This one is going in the keep file and one that we will have often this winter.

Dec 06, 2011

love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds.

May 12, 2010

Being a South African living in New Zealand I was delighted to come across this recipe. Reminds me of the cold winter afternoons spent making this in abundance to freeze for reheating. Thank you so much for posting this.

Feb 03, 2013

I am a South African living in America and this great recipe is very much like the traditional recipe my mother makes, which has been handed down through generations. Tasty, perfectly flavoured and easy to make- a winner!

Sep 10, 2013

This is filling and delicious. I didn't have vinegar so I used lemon juice. I omitted the peppercorns, sugar and instead of frying the meat dredged in cake flour, I browned it without and then added 2 tablespoons of gluten free pancake mix to give the bredie a "roux" like base. I also added a clove of garlic. I had the leftovers the next day and simmered an egg in the bredie. So good! This is my new winter staple. Thank you so much for posting this recipe, William R!

Feb 25, 2013

Perfect on cold winter's night. Taste's just like home and so easy. Used my slow cooker. Will definitely be bookmarking this recipe.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 633 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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