Ingredients:
– 1 kg beef stew meat, cubed
– 2 tablespoons vegetable oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 4 large tomatoes, chopped
– 2 cups beef or vegetable broth
– 2 potatoes, peeled and cubed
– 2 carrots, peeled and sliced
– 1 teaspoon ground cinnamon
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Brown the Beef:**
– In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
2. **Sauté Onions and Garlic:**
– In the same pot, add the chopped onions and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add Tomato Paste and Spices:**
– Stir in the tomato paste, ground cinnamon, ground coriander, and ground cumin. Cook for 1-2 minutes to toast the spices and tomato paste.
4. **Combine Tomatoes and Broth:**
– Add the chopped tomatoes to the pot, scraping any browned bits from the bottom. Pour in the beef or vegetable broth and stir to combine.
5. **Simmer the Stew:**
– Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. **Add Potatoes and Carrots:**
– Stir in the cubed potatoes and sliced carrots. Simmer, uncovered, for an additional 30 minutes or until the vegetables are tender and the sauce has thickened.
7. **Season and Serve:**
– Season the tomato bredie with salt and pepper to taste. Adjust the seasoning if needed.
– Garnish with chopped fresh parsley before serving.
8. **Serve:**
– Serve the tomato bredie hot, accompanied by steamed rice or crusty bread.
Enjoy your hearty and flavorful tomato bredie, a traditional South African stew! Adjust the spices and seasoning according to your taste preferences.
