Tomato Stew Tamatiebredie Trad South African Recipe
Experience the rich, comforting flavors of South Africa with this traditional Tomato Stew, known locally as Tamatiebredie. This hearty dish combines tender, slow-cooked lamb or beef (bone-in for extra depth) with vibrant fresh tomatoes, warm spices like cinnamon and cloves, and perfectly soft potatoes, all simmered to perfection in a savory broth. The stew’s subtle sweetness, enhanced by a hint of sugar and aromatic spices, balances the robust meatiness and bright acidity of the tomatoes. It’s a one-pot wonder that’s both simple and satisfying, perfect for feeding a crowd or a cozy family dinner. Serve this tamatiebredie over fluffy rice or with crusty bread to soak up the luscious sauce, and finish with a sprinkle of fresh parsley for a burst of freshness. A true taste of South African comfort food, this slow-cooked marvel is guaranteed to warm your soul!
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Recipe Information
Ingredients
- 1 kg lamb or beef (bone-in preferred)
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 6 large fresh tomatoes, chopped
- 2 tbsp tomato paste
- 3 medium potatoes, peeled and cubed
- 500 ml vegetable or beef stock
- 2 tbsp vegetable oil
- 1 tsp sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-based pot over medium heat.
Season the meat with salt and pepper, then add it to the pot. Brown the meat on all sides, about 5 minutes. Remove and set aside.
In the same pot, add the onions and sauté until soft and golden, about 8 minutes.
Add the minced garlic, ground cinnamon, and ground cloves, cooking for 1-2 minutes until fragrant.
Stir in the chopped tomatoes, tomato paste, and sugar. Cook for 5-7 minutes until the tomatoes soften and begin to break down.
Return the browned meat to the pot, stirring well to coat it with the tomato mixture.
Pour in the vegetable or beef stock, and bring the stew to a simmer. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 60 minutes, stirring occasionally.
After an hour, add the cubed potatoes to the pot, stir, and continue to simmer for another 30-40 minutes until the potatoes are tender and the meat is falling off the bone.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the tamatiebredie hot over rice or with crusty bread. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
