This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.

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  • 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.

Nutrition Facts

531 calories; protein 36.8g 74% DV; carbohydrates 25.3g 8% DV; fat 31.2g 48% DV; cholesterol 134.2mg 45% DV; sodium 633.1mg 25% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2005
Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa) Read More
(13)
20 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2005
Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa) Read More
(13)
Rating: 5 stars
08/09/2010
This is a very good recipe. I added 2 tbsl. of lemon juice 4 cloves of garlic and I used fingerling potatoes instead. Turned out very nice. Read More
(7)
Rating: 5 stars
12/06/2011
love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds. Read More
(6)
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Rating: 5 stars
11/18/2014
I enjoy trying foods from other countries especially when it turns out to be a great recipe. By American tastes this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a stronger meat that can come off gamey at times. The stew wasn t as thick as I expected so I removed the lid for the final 20 minutes of cooking and it thickened up just fine. Hubby and I were pleasantly surprised by the tenderness of the meat since I used a cut that should have been tough. We also expected a gamey taste but it wasn t gamey at all. I m guessing the vinegar which was also undetectable had something to do with it. This one is going in the keep file and one that we will have often this winter. Read More
(6)
Rating: 5 stars
05/12/2010
Being a South African living in New Zealand I was delighted to come across this recipe. Reminds me of the cold winter afternoons spent making this in abundance to freeze for reheating. Thank you so much for posting this. Read More
(5)
Rating: 5 stars
02/03/2013
I am a South African living in America and this great recipe is very much like the traditional recipe my mother makes which has been handed down through generations. Tasty perfectly flavoured and easy to make- a winner! Read More
(2)
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Rating: 5 stars
01/22/2017
My Afrikaner husband hasn't been able to visit home (South Africa) for 4 years. He misses the traditional recipes that he enjoyed as a kid. I decided to surprise him by making this along with some putu pap and melktart. I followed this recipe almost to the letter but couldn't restrain myself from adding garlic. The final product was perfection. The meat and potatoes were so tender and silky. The sauce was flavored perfectly. It tasted very traditional like my mother-n-law made it herself. Thank you so much for this recipe! It will be a family favorite for years. Read More
(2)
Rating: 5 stars
04/08/2019
I made it pretty much to the recipe however I used a pressure cooker and let it stand to minimise cooking time Read More
Rating: 5 stars
02/04/2016
This tasted exactly how I remembered it as a child. I made it for my Dutch family so it was their first time eating it and they are begging me to make it again. Super tasty sauce has so much flavour. Make sure to buy quality stewing lamb to make this recipe at its best. Read More
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