Sondag Sampioen Beesvleis Bredie (Sunday Mushroom Beef Stew)
Sondag Sampioen Beesvleis Bredie
Once everything was in the pot, the stew didn't demand attention. It just settled into a slow rhythm, the kind where the occasional stir felt more like habit than necessity. The mushrooms softened into the gravy, giving it a deep, rounded flavour that felt right for a Sunday — not heavy, not rich, just full and steady. By the time it was ready, the stew had taken on a dark, mellow sheen, the beef tender enough to yield with the side of a spoon. It was the sort of meal that didn't need a story; it simply belonged to the day.
Ingredients
- 500 g beef, cut into cubes
- 3 tbsp oil
- 1 onion, sliced
- 1 cup beef stock
- 2 celery stalks, chopped
- 0.5 green sweet pepper, sliced
- 250 g brown mushrooms, sliced
- 1 tbsp cornflour
- 0.5 tsp salt
- 1 tbsp soy sauce
- 0.5 cup vegetable stock (for sauce)
- 0.5 cup canned pineapple, drained
Method
- Brown the beef in hot oil, then remove and set aside.
- Fry the onion in the same pan until softened.
- Return the beef and add about 1 cup stock.
- Simmer for about 1 hour until the beef is becoming tender.
- Add the vegetables (celery, pepper, mushrooms) and continue to simmer until cooked.
- Mix the cornflour with a little of the stock to make a slurry, add salt and soy, then stir into the stew to thicken.
- Cook a little longer, then stir in the pineapple and heat through.
- Perfect with rice or mashed potatoes.