Créé avec l’IA
South African Tomato Bredie with Dextrose
100 min 595 kcal par portion Facile
Ingrédients
4 Portions
- beef stew meat800 g
- preserved tomatoes400 g
- dextrose2 tablespoons
- potatoes2 large
- onions2 medium
- garlic3 cloves
- sunflower oil2 tablespoons
- salt1 teaspoon
- black pepper1 teaspoon
- ground cinnamon1 teaspoon
Instructions
- 1
Peel and dice the onions and garlic. Peel and cut the potatoes into large chunks.
- 2
Heat the sunflower oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
- 3
Add the diced onions and garlic to the pot. Sauté for 3-4 minutes until the onions are soft and translucent.
- 4
Stir in the ground cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.
- 5
Add the preserved tomatoes and dextrose to the pot. Stir well to combine.
- 6
Add the potato chunks and mix them into the stew.
- 7
Reduce the heat to low, cover the pot, and let the bredie simmer gently for
- 8
5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.
- 9
Taste and adjust seasoning if necessary. Serve hot with rice or crusty bread.
