Prep Time 15 minutes
Cook Time 40 minutes
Keyword Easy
Servings 6
Calories 210 kcal


  • 750 g Beef
  • Salt
  • Pepper
  • Olive oil
  • 1 Medium onion Finely chopped
  • 3 Garlic cloves Crushed
  • 1 tsp Thyme Leaves removed from sprigs
  • ¼ Bunch coriander finely chop bottom half of stem, keep remaining for garnish
  • 425 g Canned crushed tomatoes


  • Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
  • In a large saucepan, fry beef on medium heat in a little oil until tender, then remove from saucepan.
  • In the empty saucepan, add oil, onion, garlic, thyme and coriander stem on medium heat until the onions soften and become transparent.
  • Stir in crushed tomatoes and simmer for 10-15 minutes covered or until sauce thickens.*
  • Stir in cooked beef for a further 5-10 minutes on low.
  • Sprinkle with chopped coriander prior to serving.
  • Serve over steamed rice alongside bouillon brede.


  • If sauce thickens or dries out then gradually add some hot water.

Bon appétit!


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