MAURICIA’S EASY TOMATO STEW (BREDIE)
Simmering in the pot! It’s a tomato stew (bredie) kinda day in a very grey, very wet and very cold Cape Town. This is a deliciously old-school tomato stew (bredie), using only tomato paste. It’s hearty, it’s flavoursome and it’s warmly comforting. Bon appétit.”
- 30 ml (2 tablespoons) cooking oil
- 2 large onions, finely diced
- 15 ml (1 tablespoon) garlic, minced
- 2 fresh green chillies, finely sliced
- 1 kg stewing beef, cut into small portions
- 8 medium potatoes, cut into quarters
- 2 x 50 g sachets tomato paste
- 30 ml (2 tablespoons) sugar, or to taste
- 1 litre (4 cups) boiling water
- salt and pepper
Heat the cooking oil in a large non-stick pot on medium to high heat.
Add the onions and sauté until soft and golden brown, about 10 minutes.
Then add the garlic and chillies, and cook for two minutes.
Now add the stewing beef and braise until dark brown, about 30 minutes.
Add half the boiling water, if and when needed.
Now add the potatoes and season with salt and pepper.
Reduce the heat and bring to a simmer.
Cook for 10 minutes, before adding the tomato paste and sugar.
Add the remaining boiling water, if and when needed.
Cook until the potatoes are tender and the sauce has thickened, about 30 minutes.
Serve hot. Serve on a bed of white long grain or basmati rice.
Recipe an photos: Mauricia Jordaan
