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Tomato Bredie

South African · Dinner · Easy

Tomato Bredie

Total
2 hr 45 min
Prep
20 min
Serves
4
Calories
660
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Slow-simmered lamb, ripe tomatoes and potatoes become a thick, gently sweet stew with a glossy sauce in this South African supper.

Tomatoes do most of the work in Tomato Bredie, breaking down around lamb until the sauce tastes rounded rather than sharp. The South African stew needs patient, low heat so the meat softens before the potatoes begin to fall apart.

Shoulder is the cut to use here. Choose ripe tomatoes or good canned tomatoes, and keep the lid on for most of the simmer so their juice stays in the pot.

HeartySavoryOne PotFreezer FriendlyGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the lamb shoulder in two batches for each, then transfer to a plate.

  2. Lower the heat to medium and cook the onion for until soft. Stir in the garlic for , then add tomato, sugar, thyme, salt and black pepper.

  3. Return the lamb with its juices and add the water. Cover and simmer gently over low heat for , stirring occasionally.

  4. Add the potato, cover and simmer for until tender and the lamb pulls apart easily and is above 145°F. Uncover and simmer for to thicken the tomato sauce, then rest for before serving.

Forkue tips

  • If the tomatoes are very tart, taste the finished sauce before adding another pinch of sugar; slow cooking already softens their acidity.

Storing and reheating

Keep the lamb and potatoes in their sauce for 3 days refrigerated or 2 months frozen. Reheat gently in a covered pot with a little water, avoiding hard stirring that can break the potatoes.

Kitchen gear

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Nutrition per serving, estimated

660Calories
43gProtein
35gCarbs
38gFat

Photo: Tibor Kelemen, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Tomato Bredie: FAQ

Can I make bredie with beef?

Yes. Beef chuck suits the slow simmer, though it may need longer before it becomes tender. Wait until the meat is nearly soft before adding the potatoes.

Why is the sauce watery?

Tomatoes vary in juiciness. Finish with the lid off at a gentle simmer, letting excess liquid evaporate while the potatoes help thicken the sauce.

How do I store and reheat Tomato Bredie?

Keep the lamb and potatoes in their sauce for 3 days refrigerated or 2 months frozen. Reheat gently in a covered pot with a little water, avoiding hard stirring that can break the potatoes.

How long does Tomato Bredie take?

About 2 hr 45 min in total: 20 min prep and 2 hr 25 min cooking.

What do I need to make Tomato Bredie?

The key ingredients are lamb shoulder, tomato, potato, onion, garlic and thyme, plus pantry basics.

Any tips for Tomato Bredie?

If the tomatoes are very tart, taste the finished sauce before adding another pinch of sugar; slow cooking already softens their acidity.

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