Tomato Bredie

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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2 h 30 m servings 531 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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)

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.

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 ...

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

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 yo...

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 ...

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...

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

My husband & 12 year old son loved this! I served it over rice. Instead of lamb or mutton, I used rotisserie chicken that I added after cooking all the rest of the ingredients (45 mins.). I co...

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