Tomato Bredie

Tomato Bredie

By the wlr team

For melt in your mouth tender beef cook your bredie slowly. A great recipe for a slow cooker. The flavours are greatly improved if you make it a day in advance.

  • Recipe makes: 6 servings
  • Prep time:
    35 mins
  • Cook time: 2 hrs 30 mins
  • Calories: 365
    per serving


  • 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


  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.

Nutrition information per serving
Calories (kcal)365
Carbohydrate (g)29.1
Fat (g)8.0
Protein (g)45.0
Fibre (g)3.2
Alcohol (g)0.0
Fruit & Veg1.9

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