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Crockpot Beef Stew

Tomato Bredie

This Crockpot Beef Stew Recipe is prepared on top of the hob and then transferred to the crockpot for a long slow cook. It is quite delectable. This recipe is based on the South African Tomato Bredie which was introduced to the Cape by the early Malay people. There are a LOT of fresh tomatoes and so many flavors in this complex dish but no one flavor should dominate. One is left wondering exactly which spices are used. It should not taste of curry per se, and yet there is a hint of chili and paprika in the dish.

Traditionally Tomato Bredie is made with mutton. Here I have used beef topside, because it is so lean. You can use chuck or brisket, but I would advise making the dish a day in advance, and then skimming the fat off the top.

It seems odd using chicken stock in this crockpot beef stew recipe - this stock is milder in flavor than beef stock and doesn't overwhelm the subtle flavors. Traditionally, there is not much liquid added to a bredie, but this is such a non-traditional recipe that I have added a little extra. Plus, a bredie would never have been made in an electric crockpot, so lots of latitude here!

  • Easy
  • Preparation time: 25 minutes
  • Cooking time: 5 hours
  • Serves: 6

    • Ingredients:

  • 2lbs /900g beef, cut into 1" / 2½ cm cubes
  • 2 medium onions
  • 2 cloves garlic
  • 1" / 2½ cm piece of fresh ginger, peeled and grated
  • 2lbs / 900g ripe tomatoes (about 6 tomatoes), chopped
  • 1½ cups chicken stock or dry white wine
  • oil for shallow frying
  • 2 tablespoons cornflour

    • Spice mix:

  • 3 cardamom pods
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon dried mixed herbs
  • 1 teaspoon paprika
  • ¼ teaspoon chili powder
  • 1 tablespoon sugar
  • ½ teaspoon salt

    • Method:

    1. Start with the spice mix. Using a pestle and mortar, grind together the cardamom pods, coriander seeds and fennel seeds. Add the mixed herbs, paprika, chili powder, salt and sugar. (The sugar will counterbalance the acidity of the tomatoes.)
    2. Brown the beef in 4 - 5 batches. It does not have to be cooked all the way through, but make sure that it is well browned on each side as this gives flavor to the dish. Keep on one side.
    3. Brown the onions until they look slightly caramelized. Again, this adds flavor to the dish.
    4. Add the garlic and ginger to the onions. Fry for a minute.
    5. Add the tomatoes and the spice mix. Add the stock. Mix 2 tablespoons of cornflour with 4 tablespoons of water. Stir until you have a smooth paste. Stir this into the stock.
    6. Transfer the Tomato Bredie to the crockpot. Cover with a lid and set the crockpot to "Auto". Allow to cook for about 5 hours. At the end of this time, the meat should be succulent.
    7. I like to serve this Crockpot Beef Stew with rice and the following sambals:
  • Finely chopped fresh tomato
  • Finely chopped banana
  • Cucumber raita
  • Dessicated coconut moistened with a little milk
  • Papadums



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