Ingredients with Measurements:
- 1 kg beef chuck, cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 slices bacon, chopped
- 2 cans (400g each) diced tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 160°C (320°F).
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the bacon and cook until crispy, then remove from the pot and set aside.
4. Add the beef to the pot and brown on all sides. Remove from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened.
6. Add the diced tomatoes, beef broth, tomato paste, brown sugar, thyme, oregano, salt, black pepper, and bay leaves to the pot. Stir to combine.
7. Return the beef and bacon to the pot and stir to combine.
8. Cover the pot with the lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the beef is tender and the sauce has thickened.
10. Remove from the oven and discard the bay leaves.
11. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 160°C (320°F)
Serving size:
6 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 23g
Carbohydrates per serving: 22g
Protein per serving: 43g
Substitutions for ingredients:
- Beef chuck can be substituted with lamb or pork.
- Bacon can be substituted with pancetta or ham.
- Diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add chopped carrots, potatoes, or green beans to the pot for a more hearty meal.
- Use red wine instead of beef broth for a richer flavor.
- Add a tablespoon of Worcestershire sauce for extra depth of flavor.
Tips and tricks:
- For a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir into the pot 30 minutes before the end of cooking time.
- For a smokier flavor, use smoked bacon or add a teaspoon of smoked paprika to the pot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Steamed rice
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered on the stove until it thickens.
- If the beef is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 63°C (145°F) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tomato bredie is a traditional South African stew that originated from the Cape Malay community. It is a slow-cooked dish that is typically made with lamb or mutton and flavored with spices such as cinnamon and cardamom.
Flavor profiles:
This dish is savory and slightly sweet, with a rich tomato flavor and a smoky bacon undertone.
Serving suggestions:
Serve hot with rice or bread.
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Region: South African