tomato stew

Tomato stew: Hearty family meal. Image: Marele van Zyl

Tomato stew: Deeply flavoured, slow-cooked hearty meal

Enjoy the rich, aromatic wonders of a slowly cooked tomato stew. This recipe is loaded with comfort and taste.

tomato stew

Tomato stew: Hearty family meal. Image: Marele van Zyl

Hearty meals bring people together. This tomato stew is no different and an incredibly delicious dish. Also known as “tamatiebredie” in Afrikaans, this appetising stew is a hit every time you prepare it. The wonder of tomato stew is not about how it looks, but about how it tastes. And about how it makes you feel inside.

Wondering how you can get your stew packed with flavour? The secret to a stew is not to add too much liquid all at once. In fact, this is the complete magic of a stew: you need a big pot, preferably heavy-bottomed, with a tight-fitting lid. And you add little bits of liquid, a little bit at a time. The liquid teases out all the flavours of your ingredients.

This recipe is perfect when those autumn months kick in and slowly transform into winter. However, nothing stops you from enjoying a hearty meal in summer. Let us know in the comments if you have tried this recipe.

Tomato stew recipe

5 from 1 vote
Recipe by Marele van Zyl Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




Total time






  • 8 8 lamb neck chops

  • 2 2 onions, chopped

  • water

  • 2 2 carrots, peeled and chopped

  • 1 1 star anise flower

  • 5 5 cloves

  • 4 4 cardamom pods

  • 1 cup 1 (250 ml) tomato puree

  • 1 can 1 (410g) chopped tomatoes in juice

  • 1 small 1 dried chilli

  • 8 8 bay leaves

  • salt and ground white pepper ( it has to be white pepper, and lots of it)

  • 1 tablespoonful Worcestershire sauce

  • sugar to taste

  • 3 large potatoes, peeled and chopped up


  • Preheat the oven to 180°C.
  • Put the lamb chops and onions into a large, heavy-bottomed casserole. Add about 1 cup (250 ml) water, and simmer for 20 minutes.
  • Add the rest of the ingredients except the potatoes, put the lid on the pot and place in the oven. Set the timer for 1 hour. Check every 20 minutes and add more hot water if the stew needs it. A stew must have sauce.
  • After 1 hour, add the potatoes, stir well, put the lid back on the pot and leave for another 50 minutes or so until everything is very tender.
  • When the cooking time is up, let the stew stand for about 30 minutes before you dish it up. Prepare yourself for happiness.


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