Tomato Bredie - Traditional Stew
A hearty stew made with browned meat, tomatoes, warm spices, and tender potatoes, slowly simmered until rich, flavorful, and comforting.
Updated : 06 March, 2026
Easy
About 30 min.
Ingredients
1.5 kilograms
Lamb
200 grams
Onion
20 grams
Garlic
180 grams
Tomato paste
1 kilograms
Tomato
750 grams
Potato
2 liter
Water
1
Red chilli pepper
1 teaspoon
Coriander seeds
4
Cloves
1 teaspoon
Allspice
0.5
Cinnamon stick
1 tablespoon
Peppercorns
1 teaspoon
Chilli flakes
4
Laurel leaf
40 grams
Sugar
1 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by toasting the spices in a dry pan over medium heat until they become fragrant. Remove them from the heat and allow them to cool slightly. Place the toasted spices into a filter bag or wrap them in muslin cloth so they can infuse the stew without leaving whole spices in the final dish.
Step 2
Heat neutral oil in a heavy pot over high heat and brown the meat thoroughly. Make sure the meat develops good colour but take care not to burn the bottom of the pan. Once well browned, remove the meat from the pot and set it aside. If there is a lot of rendered fat, remove most of it to prevent the stew from becoming overly heavy or greasy.
Step 3
Add the chopped onions, garlic, fresh chilli (if using), and bay leaves to the pot. Cook until the onions become soft and translucent, scraping the bottom of the pan to release the flavourful browned bits left from the meat. If the onions begin caramelising too quickly, add a small splash of water to slow the cooking.
Step 4
Stir in the salt and tomato paste. Cook over medium heat until the tomato paste loses its raw smell and deepens in flavour.
Step 5
Add the chopped tomatoes, the browned meat, any bones if available, the sugar, and enough water or stock to fully cover the ingredients.
Step 6
Place the prepared spice bag into the pot. This allows the spices to flavour the stew without leaving whole spices to pick out later.
Step 7
Bring the mixture to a gentle simmer and stir well. Cover the pot with a lid and reduce the heat to low. Alternatively, you can cook the stew in the oven at 150 °C / 302 °F. Let it cook slowly until the meat becomes tender, which can take 1-2 hours depending on the cut of meat. Stir occasionally and add more liquid if the stew becomes too thick.
Step 8
Check the meat periodically to see when it becomes soft.
Step 9
Once the meat is tender, add the potatoes and pour in additional liquid if needed so they cook evenly. Cover again and continue cooking for 20-30 minutes, depending on the size of the potatoes.
Step 10
Check the potatoes every 10 minutes. They are ready when they split easily with a knife without resistance.
Step 11
Taste the stew and adjust the seasoning as needed. Serve immediately, or allow it to cool and store for later, as the flavours often deepen even more with time.
Author note
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