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Home » South African

Tomato Bredie - Traditional South African Stew (Video)

Modified: Jul 13, 2025 · Published: Mar 5, 2023 by Charlé Visser · This post may contain affiliate links · 3 Comments · 2210 words. · About 12 minutes to read this article.

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Tomato bredie(stew) is a delicious, hearty, traditional South African dish from Cape Malay cuisine.

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

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

Its mild spiciness and perfect savoury, slightly sweet balance make it a favourite comfort food served with geelrys(yellow rice) at family gatherings.

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

Traditional South African Tomato bredie in a casserole pan.
Jump to:
  • Ingredients
  • Instructions
  • Video
  • Tips for success
  • Variations
  • Serving suggestions
  • Storage and reheating instructions
  • Frequently asked questions
  • Useful equipment
  • More South African classics
  • Recipe
  • Comments

Ingredients

Ingredients needed for making tomato bredie on a marble background.
  • Meat — Classically, mutton on the bone is used. However, it's not a must, but the bone does add more flavour to the bredie. In this recipe, I deboned a leg of lamb and then added the bones to the stew. The size of the meat pieces is up to you. Some like big chunky bits, but I prefer bite-sized ones unless it's on the bone.
  • Onion — Finely diced white or red onion. You can also use shallots.
  • Garlic — Minced fresh garlic is best, but you can substitute it for a teaspoon of garlic powder or pre-chopped garlic.
  • Tomato — The most convenient is peeled and chopped tinned tomatoes. If you want, you can blanch, peel, and chop your own tomatoes. You could also use tomato passata which is smoothly blended tomatoes. As well as fresh or tinned tomatoes, we use classic thick tomato purée too.
  • Potato — This is a must, even when served with rice. Potatoes are always peeled, and you can use them whole if they're small.
  • Spices — Slight variations exist, like with most family-style recipes. I like using the classics. Allspice, coriander, chilli, black pepper, cloves, and cinnamon. If you don't want it spicy, then simply leave out the chilli. It's best to use whole spices, toast them, and then put them in a filter bag so you can easily remove them afterward.
  • Herbs — Some people add basil or oregano, but I prefer to make the traditional tomato bredie. Bay leaves are all it needs. Fresh or dried will do.
  • Seasoning — It's important to balance the dish with sugar and salt because the tomatoes are tart. Give it a taste as it cooks to understand how the flavour develops.

Instructions

Picture steps 1 to 4 for making tomato bredie.
  1. Toast the spices in a dry pan on medium heat until fragrant. Let it cool down and place it into a filter bag or wrap it in a muslin cloth.
  2. Brown the meat well in neutral oil on high heat, taking care not to burn the bottom of the pan. Once browned, remove and set aside. You want to remove any rendered fat as it will make the bredie heavy and oily.
  3. Add the chopped onions along with fresh chilli (if using) and bay leaf. Cook until the onions are soft, scraping the fond off the bottom of the pan to pick up all those nice roasted meat flavours. Add a touch of water if the onions caramelise too fast.
  4. Add the salt and tomato paste. Cook on medium heat until the raw smell of the tomato paste has disappeared.
Picture steps 5 to 8 for making tomato bredie.
  1. Add the chopped tomatoes or tomato passata, along with the bones, if you have them, seared meat, sugar, and enough water or stock to cover.
  2. Add the bag of spices or however you want to add them. I advise against simply throwing them in, as you would have to eat around them later.
  3. Bring to a gentle simmer and give the bredie a good stir.
  4. Close the pot with a lid and turn your stove down to low. You could also place it into the oven at 150 °C or 302 °F. Keep an eye on it so it doesn't burn. You need to cook it until the meat is tender. This can take anything from 1 to 2 hours, depending on your meat. If at any point the bredie needs more liquid, then add it.
Picture steps 9 to 12 for making tomato bredie.
  1. Test the meat to see if it's soft every so often.
  2. Once the meat is soft, add the potatoes and add more liquid as necessary. Close the lid and cook for another 20 to 30 minutes, depending on the size of the potatoes.
  3. Test the potatoes every 10 minutes to see if they're done. As soon as they break open without resisting when split with a knife, they are perfect.
  4. Give it a taste and adjust the seasoning to your liking. Serve or chill for later.

Video

Tips for success

  • Whole spices you roast yourself will give much better flavour.
  • Avoid simply throwing the spices into the bredie without it being in a filter bag or muslin cloth, as it will make the eating experience less than ideal. Bay leaves and whole chilli are fine, as they can be removed easily. If you don't have bags, then rather use ground spices.
  • If you can find lamb or mutton chops on the bone, then use that. It has the best flavour.
  • Remove excess fat from the meat and too much rendered fat after frying. Too much fat will result in a heavy, unhealthy, oily stew.
  • Use a large enough pan to avoid overcrowding.
  • Check up on it often to avoid it burning. Cook it in the oven or slow cooker if you can't keep an eye on it.
  • Tomatoes all have different tartness, so you will need to season the bredie with sugar to balance the dish.

Variations

  • Change the protein - Instead of lamb or mutton, you can use beef, chicken, pork or goat. You can also use shrimp and mussels to make a seafood version. The meats will have different cooking times, but the principle stays the same. For the seafood version, you want to add the seafood last-minute after the potatoes are cooked.
  • Make it vegan - You can omit all the animal protein and add something like eggplant, cauliflower, pumpkin, white cabbage, chickpeas, and beans.
  • Herbs and spices - Add thyme or oregano at the start of cooking or fresh basil right before serving. Avoid adding too many spices, but rather increase or decrease one or the other for different flavours.

Serving suggestions

Like many South African dishes, even though it contains potato already, it's best served with fluffy white rice or geelrys.

Alternatively, try it with quinoa, spiced couscous, barley, or buckwheat.

You can also add some healthy greens like broccoli or steamed spinach.

Storage and reheating instructions

Tomato bredie will keep well in the fridge for up to 5 days if sealed airtight.

It can also be frozen for up to 6 months for longer storage.

Defrost in the fridge overnight or in the microwave on the defrost setting before reheating to at least 75 °C or 167 °F.

Reheat gently on the stove to avoid it catching and burning. Alternatively, reheat it in the oven or microwave.

Frequently asked questions

Can it be made in a slow cooker?

Yes, tomato bredie is perfect for cooking in a slow cooker and can save you time and effort when you have to cook and run around getting other stuff done. Follow this recipe as instructed. Your bredie should be done in about 3 to 4 hours.

Can I use this recipe to make a tomato potjie?

Yes, this recipe makes an amazing tomato potjie. Make sure to use meat on the bone. Braai the meat over the coals before adding it to the pot.

Can I leave out the potatoes?

Although potatoes are part of the classic tomato bredie, you can leave them out or replace them with a less carb-heavy vegetable like sweet potato or pumpkin.

Useful equipment

dutch oven

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Wooden Spoon

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Instant Pot

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Recipe

Traditional South African Tomato bredie in a casserole pan.
5 from 3 votes
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Tomato Bredie - Traditional South African Stew (Video)

Cape Malay Tomato bredie is a delicious rich and mildly spiced comforting stew popular in South Africa.
Author Charlé Visser
Prep Time 30 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 8 people
Course Family Meal, Lunch, Main Course
Cuisine Cape Malay, South African
Prevent your screen from going dark

Ingredients

  • 1.5 kilograms (3 ⅓ lb) Lamb or Mutton - chunks (note 1)
  • 200 grams (1 ¼ cups) onion - finely chopped (note 2)
  • 20 grams (2 ½ tablespoon) garlic - minced or finely chopped
  • 180 grams (⅔ cups) tomato paste
  • 1 kilogram (2 lb) chopped tomatoes - tinned or fresh (note 3)
  • 750 grams (1 ⅔ lb) potatoes - about 6 large peeled and quartered potatoes.
  • 2 litres (2 litres) water or stock - may need more (note 4)
  • 1 each (1 each) chilli pepper - whole fresh (note 5)
  • 2 grams (1 teaspoon) coriander seeds
  • 4 each (4 each) cloves
  • 2 grams (1 teaspoon) allspice berries
  • 2 grams (½ each) cinnamon stick
  • 4 grams (1 tablespoon) black peppercorns
  • 2 grams (1 teaspoon) chilli flakes
  • 4 each (4 each) bay leaves
  • 40 grams (3 ½ tablespoon) sugar
  • 18 grams (1 tablespoon) salt
Get Recipe Ingredients

Instructions

  • Toast the spices in a dry pan on medium heat until fragrant. Let it cool down and place it into a filter bag or wrap it in a muslin cloth.
    2 grams coriander seeds, 4 each cloves, 2 grams cinnamon stick, 4 grams black peppercorns, 2 grams chilli flakes, 2 grams allspice berries
  • Brown the meat well in neutral oil on high heat, taking care not to burn the bottom of the pan. Once browned, remove and set aside. You want to remove any rendered fat as it will make the bredie heavy and oily.
    1.5 kilograms Lamb or Mutton
  • Add the chopped onions along with fresh chilli (if using) and bay leaf. Cook until the onions are soft, scraping the fond off the bottom of the pan to pick up all those nice roasted meat flavours. Add a touch of water if the onions caramelise too fast.
    200 grams onion, 20 grams garlic, 1 each chilli pepper, 4 each bay leaves
  • Add the salt and tomato paste. Cook on medium heat until the raw smell of the tomato paste has disappeared.
    18 grams salt, 180 grams tomato paste
  • Add the chopped tomatoes or tomato passata, seared meat and bones(if you have them), sugar and enough water or stock to cover.
    1 kilogram chopped tomatoes, 40 grams sugar, 2 litres water or stock
  • Add the bag of spices or, however, you want to add them. I advise against simply throwing them in, as you would have to eat around them later.
  • Bring to a gentle simmer and give the bredie a good stir.
  • Close the pot with a lid and turn your stove down to low. You could also place it into the oven at 150 °C or 302 °F. Keep an eye on it so it doesn’t burn. You need to cook it until the meat is tender. This can take anything from 1 to 2 hours, depending on your meat. If at any point the bredie needs more liquid, then add it.
  • Test the meat to see if it’s soft every so often.
  • Once the meat is soft, add the potatoes and add more liquid as necessary. Close the lid and cook for another 20 to 30 minutes, depending on the size of the potatoes.
    750 grams potatoes
  • Test the potatoes every 10 minutes to see if they’re done. As soon as they break open without resisting when split with a knife, they are perfect.
  • Give it a taste and adjust the seasoning to your liking. Serve or chill for later.

Video

Notes

Notes
  1. Meat on the bone in the form of chops is the best, but not all stores stock it. You can ask your butcher or de-bone a whole piece of meat on the bone, like lamb leg. The size of the chunks of meat is up to you. I prefer small pieces but use bigger ones by all means. The lamb or mutton can also be substituted for any other protein like chicken, beef or goat. See the post for more ideas.
  2. Use any type of onion. Red, white or shallots. Don't worry about chopping too perfectly. The onions will cook away in the bredie anyway.
  3. You can use tinned peeled and chopped tomatoes or make your own. You could also use tomato passata which is simply smoothly blended tomatoes.
  4. As the bredie cooks, the liquid will evaporate. Add more as needed and adjust the consistency to your liking. I prefer full-bodied stew, while others like it soupier. If you have or can buy beef, chicken or lamb stock then use that instead of water as it makes a tastier bredie.
  5. Fresh chillies vary in heat considerably and should be used with caution if you don't want the bredie too hot. Alternatively, if you like it hot, then add plenty more. Just a note though, tomato bredie is not traditionally a hot dish but rather very mildly spiced and slightly sweet and tangy.
Tips for success
  • Whole spices you roast yourself will give much better flavour.
  • Avoid throwing the spices into the bredie without it being in a filter bag or muslin cloth, as it will make the eating experience less ideal. Bay leaves and whole chilli is fine as they can be removed easily. If you don't have bags, then rather use ground spices.
  • If you can find lamb or mutton chops on the bone, then use that. It has the best flavour.
  • Remove excess fat from the meat and too much rendered fat after frying. Too much fat will result in a heavy, unhealthy, oily stew.
  • Use a large enough pan to avoid overcrowding.
  • Check up on it often to avoid it burning. Cook it in the oven or slow cooker if you can't keep an eye on it.
  • Tomatoes all have different levels of tartness, so you will need to season the bredie with sugar to balance the dish.
Storage instructions
Tomato bredie will keep well in the fridge for up to 5 days if sealed airtight.
It can also be frozen for up to 6 months for longer storage.
Simply defrost in the fridge overnight or in the microwave on the defrost setting before reheating to at least 75 °C or 167 °F.
If you reheat from the fridge, then do it on gentle heat on the stove to avoid it catching and burning. Alternatively, reheat it in the oven or microwave.

Nutrition

Serving: 400grams Calories: 466kcal Carbohydrates: 35g Protein: 51g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.001g Cholesterol: 142mg Sodium: 1364mg Potassium: 1522mg Fiber: 6g Sugar: 13g Vitamin A: 604IU Vitamin C: 38mg Calcium: 114mg Iron: 7mg
Keywords:south african tomato stew, tamatiebredie, tomato bredie
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Comments

    5 from 3 votes (1 rating without comment)

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  1. Louise says

    March 27, 2025 at 7:06 pm

    5 stars
    Fantastic recipe for tomato bredie. Thank you!

    Reply
  2. Dylan Meek says

    January 04, 2025 at 4:34 pm

    5 stars
    Delicious winters stew to warm up even a Chicago winter! The spices with the lamb make this a dish my dinner guests keep going back for more.

    Reply
  3. Andre says

    August 09, 2023 at 8:24 pm

    This is more tagine than traditional South African tomato bredie. But I love tagine so I will try it tonight seeing that I have lots of tomatoes from the garden.

    Reply
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