It is summer in South Africa, the last few days however we have been experiencing some wet and cold weather conditions on the Highveld. It is the kind of weather that reminds you of winter, hot soups and creamy stews, my favorite time of the year!
This lovely Tomato stew (Tamatie Bredie in Afrikaans) is a family favourite that I love to serve with fresh home-baked bread. There is nothing quite as nice as to sweep your plate clean with a slice of bread sucking up all the lovely juices.
Make sure you have at least an hour and half on hand for this dish as it needs to cook slowly at a low temperature.
20 ml olive oil
1 – 2 Onions (sliced)
2.5 ml Jeera ( Cummin seeds)
2,5 ml Garam Masala spice
1 tsp grated fresh ginger
2 garlic gloves (peeled and crushed)
2.5 ml ground pepper corns
2.5 ml salt
500 g beef chuck ( roughly cubed)
2 – 3 carrots (peeled and sliced into rings)
4-5 potatoes (peeled and quartered)
5 ml dried Thyme
1 bay leave
4 -5 tomatoes (finely chopped)
50 g tomato puree
15 ml sugar
60 ml chutney (strong)
10 ml Worcestershire sauce
Use a large pot, heat up and add olive oil. Braise the onions together with the Jeera and masala for a few minutes until the onions are soft and translucent. Add the ginger, garlic, salt and pepper and the beef and braise for a few minutes untill the meat is sealed. Add the Thyme, bay leaves, carrots and potatoes and full the pot with just enough water to cover the ingredients, reduce the heat and let it cook with the lid on until the potatoes are soft. Remove the potatoes and keep separate. Add the tomatoes, tomato puree, sugar, chutney and Worcestershire sauce to the meat and cook on a slow heat with the lid on for +- 45 minutes untill the sauce has thickened naturally. Stir every 10 minutes and ensure that there is enough cooking juices by adding water or beef stock to the meat should it cook dry. Before serving add the potatoes and salt and pepper to taste and let the stew rest for 5 minutes with the lid on.
Serve with freshly baked bread.