Boerewors stew is a hearty South African one-pot meal that transforms the country’s iconic coiled sausage into a rich, tomato-based comfort dish. The sausage is sliced and browned, then simmered with onions, garlic, and vegetables until the sauce thickens and the flavors meld into a deeply savory, slightly sweet whole. It’s a forgiving, family-friendly recipe that works for a weeknight dinner or a slow weekend lunch, served with pap, rice, or crusty bread.
Ingredients
- 2 tbsp (30 ml) olive oil or vegetable oil
- 2 lb (900 g) boerewors sausage, cut into 2-inch (5 cm) pieces
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (500 ml) beef stock
- 1 can (14 oz / 400 g) chopped tomatoes, with their juice
- 2 carrots, peeled and sliced into rounds
- 2 potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 red bell pepper, seeded and sliced
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
Instructions
- Heat the oil in a large heavy-bottomed pot or Dutch oven 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 the heat to medium. Add the onions to the pot and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste, and cook for 1 minute, stirring constantly.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the canned tomatoes, carrots, potatoes, bell pepper, coriander, paprika, black pepper, salt, bay leaf, and Worcestershire sauce if using. Stir to combine.
- Return the browned boerewors to the pot. Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 30 minutes, stirring occasionally.
- Uncover and continue to simmer for another 10–15 minutes, until the sauce has thickened slightly and the vegetables are tender. The boerewors should be cooked through; check that it reaches a safe minimum internal temperature of 160°F (71°C) for ground meat, using a food thermometer.
- Remove the bay leaf, taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Tips
- Boerewors substitute: If you can’t find boerewors, use a good-quality fresh sausage with similar spices, such as a coarse-ground pork and beef sausage with coriander, nutmeg, and allspice. Avoid smoked sausages, as they will change the flavor profile.
- Don’t skip browning: Browning the sausage adds a deep, savory crust that enriches the whole stew. Take the time to do it properly, even if it means cooking in batches.
- Adjust the sauce: If the stew seems too thin at the end, simmer uncovered for an extra 5–10 minutes. If it’s too thick, add a splash of beef stock or water.
- Make it ahead: This stew tastes even better the next day as the flavors meld. You can prepare it a day in advance and reheat gently.
Serving Suggestions
Serve the stew over steamed white rice, creamy pap (maize porridge), or with crusty bread for dipping. It also pairs well with a simple green salad or sautéed spinach. For a traditional South African touch, serve with chakalaka (a spicy vegetable relish) on the side.
Variations
- Vegetable boost: Add chopped zucchini, green beans, or butternut squash along with the other vegetables for extra heartiness.
- Spicy kick: Add a chopped chili pepper or a teaspoon of chili flakes with the garlic for heat.
- Bean stew: Stir in a can of drained butter beans or chickpeas during the last 10 minutes of cooking for added protein and texture.
- Herb twist: Add a sprig of fresh thyme or rosemary with the bay leaf for an aromatic note.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3–4 days in the fridge. To reheat, place in a pot over medium heat, adding a splash of water or stock if needed, and heat until bubbling, ensuring it reaches 165°F (74°C) for leftovers. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is boerewors? Boerewors is a South African sausage made from coarsely ground beef, pork, or lamb, seasoned with spices like coriander, nutmeg, and allspice. It’s traditionally sold in a continuous spiral and is a staple of braais (barbecues).
Can I use boerewors without casing? Yes, you can remove the casing and use the filling as ground meat. In that case, brown the meat like you would ground beef, breaking it up with a spoon, and then proceed with the recipe.
Can I make this in a slow cooker? Absolutely. Brown the sausage and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender.
Is boerewors already cooked? No, boerewors is a raw sausage and must be cooked thoroughly before eating. Always check the internal temperature reaches 160°F (71°C).
Can I use pork sausage instead? Yes, a fresh, uncured pork sausage with similar spices will work well. Adjust cooking time if the sausages are smaller.
How can I thicken the stew? If the stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew. Cook for a few minutes until thickened.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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