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Slow Cooked Tomato Bredie

Tomato Bredie

Slow Cooked Tomato Bredie

Recipe by: Izzete Oelofse

Serves: 6
Preparation time: 30 minutes
Cooking time:  3 hours
 
Approx. 1 kg beef stewing/slow cook pieces
1 tablespoon olive oil
2 celery sticks, finely chopped
2 onions, finely chopped
2 cloves garlic, crushed
4 carrots, peeled & sliced
1 tin, Italian whole peeled tomatoes
3 medium fresh tomatoes, chopped
50 ml tomato paste
1 fresh lemon, zest
500 ml red wine
1 medium butternut, peeled & sliced into large chunks
Maldon salt & freshly ground black pepper to taste
½ cup fresh basil leaves, torn
 
Pre-heat oven to 160C.
Seal off the beef stewing pieces in the olive oil.  Remove from the pot and saute the celery sticks, onion, garlic & carrots.
After 5 minutes, add the beef pieces back into the pot.
Add the tinned tomatoes, fresh tomatoes, tomato paste, lemon zest  & red wine.  Mix through and let it simmer for 15 minutes.
Add the red wine.  Make sure the meat is covered.
Place lid on top of the casserole dish & place in a pre-heated over.
Cook for approx.  2 hours.
Add the butternut. Season with Maldon salt & freshly ground black pepper to taste  & cook for another hour until tender.
 
Serving suggestion:
Serve on sweet potato mash topped with freshly torn basil leaves 

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