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Lancewood Tomato Bredie
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Lancewood Tomato Bredie

Ingredients

45 ml oil
1.5 kg stewing beef  or lamb, seasoned with salt & pepper
2 onion(s) , halved & sliced
2 garlic clove(s) , crushed
4 carrot(s) , peeled & sliced
820 g undrained whole peeled tomatoes  (2 cans) - roughly broken up
30 ml tomato paste
60 ml brown sugar
1 cinnamon stick
250 ml red wine  or beef stock
2 sprigs fresh rosemary
2 potato(es) , peeled & quartered
250 g LANCEWOOD® Cultured Cream
1 orange(s) , use the juice and zest
chilli flakes , a pinch
salt & freshly ground black pepper  to taste

 

To serve:

750 ml rice , cooked

Method

Heat the oil in a large casserole dish with a lid. Add the meat and brown all over. Remove from the casserole with a slotted spoon and set aside.

Fry the onions, garlic and carrots in the same oil until golden. Return the meat to the casserole and add the tomatoes, tomato paste, sugar, cinnamon, wine or stock and the rosemary sprigs. Cover and simmer over low heat for 1½ - 2 hours or until the meat is tender.

Add the potatoes after 45 minutes. Once the meat is tender and the potatoes are cooked, remove the rosemary sprigs. Add the cultured cream, orange juice and zest and chilli flakes and gently mix in.

Season to taste and serve with rice.

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