Slow-Cooked Beef Bredie Recipe — South African Tomato & Potato Stew

There’s a moment every South African cook knows — when butter meets onion in a hot pot and the whole kitchen exhales. That’s where this bredie begins. It’s the kind of dish that doesn’t shout for attention; it simmers quietly for two and a half hours and rewards you with something deeply, unapologetically comforting. This isn’t fast food. It’s slow love, ladled into a bowl.

What makes a bredie a bredie isn’t complexity — it’s patience. Tender chunks of beef or lamb, sweetened tomatoes, a splash of white wine to lift everything, and potatoes and carrots that soak up every drop of that rich, slow-cooked gravy. This is heritage cooking at its most honest: a handful of humble ingredients, given the time they deserve, turning into something far greater than the sum of their parts.

Whether it’s a cold evening or a Sunday table full of family, this stew earns its place as the centerpiece. Serve it as is, ladled straight from the pot, or spoon it over rice or pap to catch every last bit of sauce. Either way, don’t rush the last step — let it rest a few minutes before serving. Great bredie, like great stories, needs a beat before the reveal.

There’s a certain kind of quiet that happens in a kitchen when a bredie is simmering. 🍲 Butter, onions, wine, and time — that’s the whole secret. Two and a half hours later, dinner tastes like it took all day (because it kind of did, and that’s the point).

Ingredients

• 25 ml butter
• 2 onions, sliced
• 1 clove garlic, crushed
• 3 tomatoes
• 1.5 kg beef or lamb, cut into chunks
• 175 ml white wine
• 500 g potatoes, cut into chunks
• 5 ml white sugar
• 5 large carrots, sliced
• Parley for garnish

Instructions

1. Melt butter, add meat, onions, garlic and wine. Sear 5 minutes.
2. Add tomatoes, potatoes, carrots and sugar.
3. Simmer 90 minutes until tender.
4. Serve and enjoy!

Prep

10 min

Cook

2 hr 35 min

Total

2 hr 45 min

Serves

4 servings

Main CourseSouth AfricanPrint

Ingredients

• 1½ kg stewing lamb/mutton in chunks (good quality)
• 25ml butter
• 2 large onions
• 1 clove garlic, crushed
• 3 large ripe tomatoes
• 500g potatoes, cut in chunks
• 5 large carrots, sliced
• 2 tbsp salt
• 2 tbsp brown sugar
• 2 tsp white pepper
• ½ cup chopped parsley for garnishing
• 2 tbsp finely grated fresh lemon rind
• 175ml white wine
• parsley for garnish

Method

1. Melt the butter in a casserole dish over medium heat. Add the beef or lamb, onions, garlic, and white wine.

   

2. Cook for 5 minutes over medium heat, allowing the meat to sear and the aromatics to soften.

3. Add the remaining ingredients — tomatoes, potatoes, carrots, and sugar — and stir to combine.

4. Reduce the heat and let the bredie simmer gently for 90 minutes, until the meat is tender and the sauce has thickened.

5. Remove from the heat and serve as is, or alongside your favourite side.