South African Beef Bredie Stew Recipe

A South African beef bredie is everything a good beef stew should be: rich, comforting, full of tender meat, packed with vegetables and finished with a deeply savoury gravy. Whether you call it a bredie or a stew, this traditional South African beef dish delivers big flavour from simple, everyday ingredients.

South Africans know how to make a stew taste wonderful without overcomplicating it. A bredie, pronounced “bree-a-die”, is built around slow-cooked meat, vegetables and a well-seasoned sauce. The ingredients are familiar, but the result is warm, hearty and memorable.

This beef bredie is the kind of family meal that proves simple cooking can be the most satisfying. There is no long list of unusual ingredients, yet the combination of beef, onions, leeks, celery, cabbage, potatoes, carrots, tomato puree, Worcestershire sauce and fruity chutney creates a gravy with real depth.

Many countries have their own much-loved stews, and this South African version deserves a place among the best of them. The beef becomes soft and tender, the potatoes and carrots make the dish filling, and the cabbage melts into the sauce, adding flavour without dominating the finished stew.

This is a practical recipe too. It can be made in a pressure cooker, on the stove, in a slow cooker or in the oven. The pressure cooker method is quick and convenient, while the slower methods are ideal if you prefer a more traditional simmered stew.

Serve South African beef bredie with plain white rice, or stir peas and sweetcorn through the rice for extra colour and texture. Crusty bread is another excellent choice, especially if you enjoy mopping up every last spoonful of gravy.

What you will need

Equipment

This beef bredie was made in a Ninja multi-cooker, but you can also prepare it in a large saucepan on the stove, in a Dutch oven in the oven or in a slow cooker. Because this recipe makes a generous stew, choose a pot large enough to hold the beef, vegetables and gravy comfortably.

You will also need a sharp knife for cutting the meat and vegetables, plus a chopping board to protect your work surface.

Ingredients

The quantities below will serve about 6 people. You can scale the ingredients up or down depending on how many portions you need.

• Diced beef – chuck steak is ideal because it becomes beautifully tender when cooked. Topside can also be used. Cut the beef into large, even pieces.
• Potatoes – waxy potatoes are best because they hold their shape and do not turn mushy. Peel them and cut them into large chunks.
• Onions – red or white onions will work. Cut them into quarters or dice them more finely if you prefer smaller pieces.
• Leeks and carrots – slice the leeks into rounds and cut the carrots into chunky pieces so they keep their texture.
• Celery – a small amount of diced celery adds background flavour to the gravy.
• Cabbage – finely shredded cabbage cooks down into the sauce and adds a subtle sweetness and savoury depth.
• Flavourings – Worcestershire sauce, tomato puree and fruit chutney give this beef bredie its rich, balanced flavour. A fruity chutney works especially well.
• Stock – beef stock forms the base of the gravy. For a richer flavour, replace half the stock with a red wine you would be happy to drink.
• Flour – used to coat the beef before browning and to help develop a thicker gravy.
• Seasoning and oil – salt, black pepper and sunflower oil are used for seasoning and browning the meat.

See the recipe card below for exact quantities.

What to do

Pressure cooker method

The following method is based on using a Ninja multi-cooker. If you are using a different pressure cooker, check your manufacturer’s instructions for guidance on cooking times and pressure settings.

If the gravy needs thickening, mix 1 tablespoon of cornflour or cornstarch with 2 tablespoons of cold water. Stir the mixture slowly into the hot stew over moderate heat until the gravy thickens. You may not need to use all of it.

Pro tip: do not overcrowd the pan when browning the beef. If too much meat is added at once, it will release liquid and steam instead of searing. Brown the meat in batches over high heat for the best flavour and texture.

Alternative cooking methods

Stove top

• Use a large saucepan to brown the beef, then sauté the onions, leeks and celery as described above.
• Add the stock, Worcestershire sauce, tomato puree and chutney. Use an extra cup of stock for this method.
• Stir in the cabbage, cover with a tight-fitting lid and simmer gently for 1½ to 2 hours, or until the beef is almost tender.
• Stir occasionally so the stew does not catch on the bottom of the pan.
• Add the carrots and potatoes, then cook for another 15 to 20 minutes, or until tender.
• Add more stock during cooking if the stew becomes too dry.
• Thicken the gravy with cornflour slurry if necessary.

Slow cooker

• Brown the beef in a frying pan and transfer it to the slow cooker.
• Sauté the onions, leeks and celery in the same pan, then add them to the slow cooker.
• Add the stock, flavourings and shredded cabbage.
• Add the carrots and potatoes.
• Cook on low for 6 to 7 hours or on high for 4 to 5 hours, until the beef is tender.
• Thicken the gravy if needed before serving.

In the oven

• Brown the beef in a frying pan and transfer it to a casserole dish or Dutch oven.
• Sauté the onions, leeks and celery, then add them to the casserole dish.
• Add the stock, Worcestershire sauce, tomato puree, chutney and cabbage. Use an extra cup of stock to allow for evaporation.
• Cover with a tight-fitting lid and cook at 180C / 350F for 1½ hours.
• Add the carrots and potatoes, check the liquid level and top up with stock if needed.
• Return to the oven for 45 minutes to 1 hour, or until the vegetables are tender.
• Thicken the gravy if required.

Serving suggestions

South African beef bredie is delicious served over plain white rice. For extra colour, stir half a cup of frozen peas and half a cup of sweetcorn kernels into the cooked rice.

If you prefer not to serve it with rice, offer the stew with crusty bread or bread rolls. The gravy is rich and savoury, so you will want something on the side to soak it up.

Variations

This beef bredie recipe is easy to adapt depending on the vegetables you have available.

Other firm root vegetables, such as swede, turnips or parsnips, can be added with the carrots and potatoes.

Softer vegetables, such as butternut, squash or green beans, can also be used, but they will cook more quickly than potatoes and carrots. Add them later in the cooking time so they do not become too soft.

For a little heat, fry a finely chopped red or green chilli with the onions, leeks and celery.

FAQ

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The recipe