Tomato Stewtamatiebredie Trad South African Recipes

Steps:

• Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
• Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
• Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Steps:

• Cut the meat into 1 to 1 ½ inch cubes.
• 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 discolors.
• 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, chili, 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.
• Peel and cube the potatoes.
• Add the cubed potatoes and continue simmering for another ½ hour.
• Thicken the gravy with a little potato flour mixed with water.
• Prepare 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.