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Crockpot Beef Stew

Tomato Bredie

This Crockpot Beef Stew Recipe is prepared on the hob and then transferred to the crockpot. It is quite delectable. It is based on the South African Tomato Bredie which was introduced to the Cape by the early Malay people. There are 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.

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 tomato bredie, but I have added a little extra. This is an ideal stew if you are wanting to combine crockpot beef recipes and fresh tomato recipes.

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

Traditionally Tomato Bredie is made with mutton. Here I have used beef topside, because it is so lean. If you are after a beef brisket recipe, feel free to use this cut or chuck. In this case, I would advise making the dish a day in advance, and then skimming the fat off the top.

Method:

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.)
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.
Brown the onions until they look slightly caramelized. Again, this adds flavor to the dish.
Add the garlic and ginger to the onions. Fry for a minute.
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.
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.
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

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