Published Mar 5th
Prep 30m Cook 2h Additional - Ready In 2h 30m
Servings 6 servings Calories 531.1

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 3 ½ pounds lamb or mutton breast chops, chopped into portions
  • 2 tablespoons cake flour
  • 1 large onion, chopped
  • 2 ¼ pounds fresh tomatoes, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 whole white peppercorns
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon white vinegar
  • 1 dash Worcestershire sauce
  • 1 cube beef bouillon cube
  • 2 medium potatoes, quartered

Cooking Directions

  1. 1 Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
  2. 2 Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
  3. 3 Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Nutrition Facts

  • Calories 531.1
  • Carbohydrate 25.3 g
  • Cholesterol 134.2 mg
  • Fat 31.2 g
  • Fiber 4.4 g
  • Protein 36.8 g
  • Saturated Fat 12.4 g
  • Sodium 633.1 mg
  • Sugar 6.9 g


  1. I made it pretty much to the recipe however I used a pressure cooker and let it stand to minimise cooking time
  2. My Afrikaner husband hasn't been able to visit home (South Africa) for 4 years. He misses the traditional recipes that he enjoyed as a kid. I decided to surprise him by making this along with some putu pap and melktart. I followed this recipe almost to the letter but couldn't restrain myself from adding garlic. - Read more ...
  3. This tasted exactly how I remembered it as a child. I made it for my Dutch family so it was their first time eating it and they are begging me to make it again. Super tasty sauce has so much flavour. Make sure to buy quality stewing lamb to make this recipe at its best.
  4. I enjoy trying foods from other countries, especially when it turns out to be a great recipe. By American tastes, this tastes just like a simple Swiss steak only served in a bowl as a hearty stew. I used venison instead of lamb. I figured it would be a perfect substitute since lamb is a - Read more ...
  5. I am a South African living in America and this great recipe is very much like the traditional recipe my mother makes which has been handed down through generations. Tasty perfectly flavoured and easy to make- a winner!
  6. love this recipe andno fights to get our picky eater kids to eat it either. They came back for seconds.
  7. This is a very good recipe. I added 2 tbsl. of lemon juice, 4 cloves of garlic and I used fingerling potatoes instead. Turned out very nice.
  8. Being a South African living in New Zealand I was delighted to come across this recipe. Reminds me of the cold winter afternoons spent making this in abundance to freeze for reheating. Thank you so much for posting this.
  9. Good recipe. Can be cooked in a covered cast-iron casserole inside the oven (Dutch Oven style). Add a few drops of lemon juice or (sour)clover leaves. (Zuuring in South Africa)

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