Boerewors stew is a hearty South African one-pot meal that turns the country’s beloved spiral sausage into a rich, comforting dinner. The sausage is simmered with potatoes, carrots, and a savory tomato-based sauce until everything is tender and deeply flavorful. It’s a forgiving, family-friendly dish that works for a weeknight or a slow weekend lunch, and it gets even better as the flavors meld.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons (15 g) curry powder (mild or medium)
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 2 cups (500 ml) beef stock
- 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) brown sugar
- 1 kg (2.2 lb) boerewors sausage, cut into 3-inch (8 cm) pieces
- 4 medium potatoes (about 600 g / 1.3 lb), peeled and cut into 1-inch (2.5 cm) chunks
- 3 large carrots (about 300 g / 10 oz), peeled and sliced into 1/2-inch (1 cm) rounds
- 1 cup (240 ml) water
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (8 g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato paste, curry powder, coriander, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the beef stock, diced tomatoes with their juices, Worcestershire sauce, and brown sugar. Stir well, scraping any browned bits from the bottom of the pot. Bring to a simmer.
- Add the boerewors pieces, potatoes, carrots, and water. Stir gently to combine. Return to a simmer, then reduce the heat to low, cover, and let it cook gently for 45 minutes, stirring occasionally.
- After 45 minutes, check the potatoes and carrots – they should be tender when pierced with a fork. If not, continue cooking for another 10–15 minutes.
- Once the vegetables are tender, remove the lid and let the stew simmer uncovered for 10–15 minutes to thicken the sauce slightly. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Tips
- Boerewors substitution: If you can’t find boerewors, use a good-quality fresh pork or beef sausage with a similar spice profile (often labeled as “farmers sausageâ€� or “braai sausageâ€�). Avoid smoked sausages, as they will change the flavor significantly.
- Don’t skip browning the sausage: While you can add the sausage raw, browning it first in a skillet adds depth. If you do, sear the pieces in a hot pan for 2 minutes per side before adding to the stew.
- Adjust the heat: Curry powders vary in heat. Start with 1 tablespoon if you’re sensitive, and add more later if you want more kick. You can also add a chopped chili pepper with the onions for extra heat.
- Make it ahead: This stew tastes even better the next day. Prepare it up to 2 days ahead, refrigerate, and reheat gently on the stove.
Serving Suggestions
Serve the stew over steamed white rice, mashed potatoes, or with crusty bread to soak up the sauce. A side of sautéed greens or a simple green salad balances the richness. For a traditional South African touch, serve with chakalaka (a spicy vegetable relish) or a dollop of chutney.
Variations
- Vegetable swap: Add chopped butternut squash, sweet potatoes, or green beans along with the potatoes and carrots. Adjust cooking times so all vegetables are tender.
- Beef stew: Replace the boerewors with 1.5 lb (700 g) beef stew meat, cut into chunks. Brown the beef first, then proceed with the recipe, adding 30 minutes to the cooking time.
- Spicier version: Add 1–2 chopped fresh chilies (like bird’s eye or jalapeño) with the onions, or a teaspoon of chili flakes with the spices.
- Herb twist: Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking for extra greens.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if it has thickened too much. You can also reheat individual portions in the microwave, covered, for 2–3 minutes, stirring halfway. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of sausage? Yes, any fresh pork or beef sausage works, but choose one with a similar spice blend (like coriander, nutmeg, and allspice) to mimic boerewors. Avoid smoked or pre-cooked sausages, as they won’t have the same texture or flavor.
Do I need to remove the casing from the boerewors? No, keep the casing on. It helps the sausage hold its shape during cooking and adds a nice bite. If you prefer, you can remove it, but the stew will be less structured.
Can I make this in a slow cooker? Yes. Brown the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender. Thicken the sauce at the end with a cornstarch slurry if needed.
What if my stew is too thin? Remove the lid and simmer uncovered for an additional 10–15 minutes to reduce the liquid. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew, then simmer for 2 minutes.
Can I add more vegetables? Absolutely. Sliced bell peppers, chopped celery, or green beans are all great additions. Add them along with the potatoes and carrots, and adjust cooking time as needed.
Is this stew spicy? It has a mild warmth from the curry powder and paprika, but it’s not overly spicy. Adjust the amount of curry powder to suit your taste, or add chili for more heat.
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