Tomato bredie

Tomato and Beef stock stew or ‘tamatie bredie’ is a stalwart in many a South African household. You might think your Mum’s is best and certainly no South African recipe book is complete without it, but we assure you that this recipe here made in the Yuppiechef Test Kitchen is definitely worth a go.

The flavour even improves if made the day before, though we can’t always wait that long to tuck in.
Tomato bredie is a delicious, hearty traditional South African dish that has its origins in Cape Malay cuisine. Bredie means stew in Afrikaans.

Along with bobotie, biltong and droëwors, tomato bredie is in the top 10 most famous South African foods.

Lamb or mutton is usually simmered in a rich tomato gravy with, potatoes and warming herbs and spices.

It has a mild spiciness and perfect savoury, slightly sweet balance, which makes it a favourite comfort food served with fluffy rice at family gatherings.

It’s also a perfect low labour cook-ahead dish and only gets better the next day.


What you’ll need:


  • 2 x 600 g CHALMAR Lamb Neck
  • Sea salt and freshly ground black pepper
  • 30 ml Avocado oil
  • 2 Red onions, chopped
  • 2 Cloves garlic, minced
  • 15 ml Freshly grated ginger
  • 750 g Cherry tomatoes, halved
  • OR 6 medium tomatoes, chopped
  • 15 ml Curry powder
  • 15 ml Paprika
  • 10 ml Ground cumin
  • 10 ml Ground coriander
  • 30 ml Tomato paste
  • 10 ml Honey
  • 250 ml Beef stock




How to make the Bredie in a pressure cooker:

Season the meat on both sides with salt and pepper. Heat oil in a pressure cooker, then brown the meat on both sides. Remove from the pressure cooker and set aside.

Add some more oil to the pressure cooker and sauté the onions until soft. Add the garlic, ginger and dry spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.

Add the tomato paste, honey and stock. Return meat to the pressure cooker and submerge in the sauce. Cover with the lid on and lock into place. Set the timer to 45 minutes. Release the steam from the pressure cooker. Finish with parsley and serve hot.

Serve with rice and crispy fresh baked bread.


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