Tomato Bredie

Ingredients

• 1kg beef stewing steak
• 10 pumps extra virgin olive oil spray
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 2 onions
• 1 x 400g can chopped tomatoes
• 70g tomato paste
• 1 tsp white sugar
• ¼ tsp chilli powder
• ½ tsp paprika
• 3 garlic cloves
• 1 tsp mixed herbs
• 375 chicken stock
• 3 potatoes

Method

1. Peel and chop the onions, peel and crush the garlic. Peel and cube the potatoes.
2. Preheat the oven to 160°C (325°F, Gas Mark 3)
3. Cube the meat. Spray a heavy based pan with the oil and heat.
4. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep to one side. Season with salt and pepper.
5. Fry the onions in the pan until golden (you may need to add a dash of water if they start to stick), then add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to the boil, then reduce to a simmer.
6. Add the cooked meat and transfer all to an oven proof casserole dish. Place in the oven and cook the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for a further ½ an hour.

The bredie will improve with keeping so prepare a day in advance and leave to mature in the refrigerator if you can. Reheat and serve with steamed rice.