Boerewors stew is a hearty South African one-pot meal that turns the iconic coiled sausage into a rich, comforting tomato-based braise. The sausage is sliced into thick coins and browned to develop deep flavor, then simmered with onions, garlic, and spices until tender. It works because the boerewors infuses the sauce with its signature coriander and nutmeg notes, while the vegetables soak up all the goodness—making it a satisfying dinner that feeds a crowd with minimal fuss.
Ingredients
- 2 lb (900 g) boerewors sausage, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cans (14.5 oz / 400 g each) diced tomatoes, with their juices
- 1 cup (250 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) ground nutmeg
- 1 bay leaf
- 2 large carrots, peeled and sliced into 1/2-inch (1 cm) rounds
- 2 large potatoes, peeled and cubed into 1-inch (2.5 cm) pieces
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the boerewors pieces in a single layer (work in batches if needed) and brown on all sides, about 5–7 minutes total. Remove the sausage with a slotted spoon and set aside.
- Reduce heat to medium. Add the sliced onions to the same pot and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes, beef stock, Worcestershire sauce, ground coriander, smoked paprika, nutmeg, and bay leaf. Stir to combine, then bring to a simmer.
- Return the browned boerewors pieces to the pot. Add the carrots and potatoes. Stir everything gently.
- Cover the pot and reduce heat to low. Simmer gently for 45 minutes to 1 hour, or until the potatoes and carrots are fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove the bay leaf. Taste and season with salt and pepper (remember the sausage and stock are already salty).
- Garnish with fresh parsley and serve hot.
Tips
- Substitutions: If you can’t find boerewors, use a good-quality fresh pork or beef sausage with a high fat content, and add an extra teaspoon of ground coriander and a pinch of nutmeg to mimic the flavor.
- Don’t skip browning: Browning the sausage first adds depth and prevents it from becoming mushy during the long simmer. It’s a key step, so take the time to do it properly.
- Cut vegetables evenly: Cut the potatoes and carrots into uniform sizes so they cook at the same rate. If you prefer a thicker stew, mash a few potato cubes against the side of the pot before serving.
- Adjust the heat: Keep the stew at a gentle simmer, not a rolling boil, to prevent the sausage from breaking apart and the sauce from becoming greasy.
Serving Suggestions
Serve this boerewors stew over steamed white rice, creamy polenta, or with crusty bread to soak up the rich sauce. It also pairs well with a simple green salad or sautéed spinach for a fresh contrast. For a traditional South African touch, serve with “pap� (maize porridge) or a side of chakalaka.
Variations
- Vegetable boost: Add chopped bell peppers, green beans, or butternut squash along with the carrots and potatoes for extra color and nutrition.
- Spicy kick: Add a chopped fresh chili or a teaspoon of chili flakes with the garlic for a spicier version.
- Beer braise: Replace half the beef stock with a dark beer (like a stout) for a deeper, maltier flavor.
- Slow cooker: Brown the sausage and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew actually tastes even better the next day as the flavors meld. To reheat, place in a pot over medium heat, adding a splash of water or stock if it’s too thick, and heat until bubbling (at least 165°F / 74°C for leftovers). You can also freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boerewors without cutting it? Yes, you can leave the sausage in whole coils and brown them, then simmer as directed. You’ll need to break them into serving-sized pieces before serving. Cutting into coins is easier for even cooking and serving.
What is boerewors exactly? Boerewors is a South African sausage made from beef, sometimes mixed with pork or lamb, and seasoned with coriander, nutmeg, cloves, and allspice. It’s traditionally coiled and sold fresh. Its coarse texture and unique spice blend make it ideal for stewing.
Can I make this stew ahead of time? Absolutely. In fact, the flavors deepen overnight. Cook the stew completely, cool it quickly, and refrigerate. Reheat gently on the stove, adding a little stock if needed. It’s perfect for meal prep.
How do I prevent the sausage from drying out? The key is to brown it quickly and then simmer gently in the sauce. Don’t overcook the stew; once the vegetables are tender, it’s done. The sauce keeps the sausage moist.
Can I use ground beef instead of boerewors? You can, but it won’t have the same texture or spice. If using ground beef, brown it and drain excess fat, then add the spices listed (coriander, nutmeg, etc.) to the sauce. The result will be more like a traditional meat stew.
Is this stew gluten-free? Boerewors often contains breadcrumbs or wheat flour as a binder, so check the label. Use a gluten-free sausage and ensure your Worcestershire sauce and stock are gluten-free. The rest of the ingredients are naturally gluten-free.
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