Lamb slow-braised with tomatoes or other vegetables until falling-apart tender, a comforting Cape Dutch stew served with rice.
South African Bredie is a real, traditional South African dish, known as Slow-Braised Lamb and Vegetable Stew. Lamb slow-braised with tomatoes or other vegetables until falling-apart tender, a comforting Cape Dutch stew served with rice.\n\nBredie is a traditional Cape Dutch stew, with tomato bredie being the most common variety today, though historical versions were made with a range of vegetables like green beans or pumpkin depending on the season.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 6
Heat oil in a heavy pot and brown the lamb cubes on all sides; set aside.
Add onions to the same pot, cooking until soft, about 8 minutes.
Stir in garlic and paprika, cooking for 1 minute.
Return the lamb to the pot, add tomatoes, sugar, bay leaves and thyme. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is falling-apart tender and the sauce has thickened.
Season with salt, adjusting the sugar to balance the tomatoes' acidity if needed.
Remove bay leaves and serve hot over rice.
Braise long and slow until the lamb is truly falling-apart tender — bredie depends on this extended, gentle cooking time.
Adjust the sugar to balance the tomatoes' natural acidity, tasting as the stew simmers.
This stew, like most braises, tastes even better the next day after resting.
A green bean bredie substitutes green beans and potatoes for tomatoes, a traditional seasonal variation.
Some households add a pinch of cinnamon for a Cape Malay-influenced twist.
Use beef instead of lamb for a heartier, different flavor profile.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Bredie is a traditional Cape Dutch stew, with tomato bredie being the most common variety today, though historical versions were made with a range of vegetables like green beans or pumpkin depending on the season.
Yes, it reheats very well and the flavor deepens after resting overnight.
Green bean, pumpkin and even quince bredies are traditional variations, each substituting the featured vegetable for the tomatoes in a similar braising method.
Yes, brown the lamb and onions on the stovetop first, then transfer to a slow cooker on low for 6 to 7 hours.
Per serving (420g / 14.8 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
