Food - Meat Recipes

All kinds of delicious meat, stews and potjiekos recipes from South Africa and the world

Tomato Bredie

Tamatie Bredie - alternatively known as Tomato and Mutton Stew - have long been a firm South African favourite. Here's a delicious recipe for it.


2lb [900g] mutton shoulder
1½ cups water
6 ripe red tomatoes
70g can tomato paste
3 potatoes
3 cloves garlic
2 onions
1 chicken stock cube
2 Tbsp oil
1 Tbsp butter
1 Tbsp potato flour
2 tsp sea salt
1 tsp sugar
1 tsp mixed herbs
½ tsp freshly ground black pepper
½ tsp paprika
¼ tsp chili powder


Cut the meat into 1 to 1½ inch [2 to 4cm] cubes

Peel and dice the potatoes.

Peel and crush the cloves of garlic.

Peel and chop the onions.

Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolours.

Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Sauté the onions in the remaining oil until golden, soft and translucent

Add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock. Bring to a slow boil.

Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.

Add the cubed potatoes and continue simmering for another ½ hour.

Thicken the gravy with a little potato flour mixed with water.

Prepare the Tomato Bredie a day in advance and leave to mature in the refrigerator.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

About 15 minutes preparation time
About 2 hours cooking time
Serves 4

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