Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 lbs ripe tomatoes, chopped
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cumin
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the beef and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the chopped tomatoes, beef broth, tomato paste, sugar, salt, black pepper, bay leaves, thyme, oregano, paprika, and cumin to the pot.
6. Stir to combine and bring to a boil.
7. Reduce the heat to low and add the browned beef back to the pot.
8. Cover the pot with the lid and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
9. Remove the bay leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 15g
Protein: 32g
Sodium: 670mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or lamb.
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add potatoes, carrots, and/or green beans to the pot for a heartier meal.
- Use lamb instead of beef for a more traditional South African bredie.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Browning the beef before adding it to the pot adds extra flavor to the dish.
- Use ripe tomatoes for the best flavor.
- Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the tomato bredie in a bowl with a side of rice or crusty bread.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Shiraz.
Suggested side dishes:
Serve with rice, mashed potatoes, or crusty bread.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the beef is tough, simmer for an additional hour until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Tomato bredie is a traditional South African stew that originated from the Cape Malay community.
Flavor profiles:
Tomato bredie is a savory and slightly sweet stew with a rich tomato flavor and tender chunks of beef.
Serving suggestions:
Serve the tomato bredie in a bowl with a side of rice or crusty bread.
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Region: South African