Boerewors stew is a hearty South African one-pot dish that turns the iconic spiced sausage into a rich, comforting meal. This version uses Woolworths boerewors (or any good-quality boerewors) and simmers it with vegetables in a savory tomato-based sauce. It works because the sausage’s robust spices infuse the gravy while staying juicy, and the whole thing comes together in about an hour with minimal fuss.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 kg (2.2 lb) Woolworths boerewors, cut into 3-inch (8 cm) pieces
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 2 cups (500 ml) beef stock
- 1 can (400 g / 14 oz) chopped tomatoes
- 2 tablespoons (30 ml) tomato paste
- 2 bay leaves
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) ground coriander
- ½ teaspoon (2.5 ml) ground black pepper
- 1 cup (150 g) frozen peas
- 2 tablespoons (30 ml) chopped fresh parsley (optional, for garnish)
- Salt, to taste (be careful – boerewors is already seasoned)
Instructions
- Heat the olive 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 minutes total. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the onions and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, carrots, and celery, and cook for another 3 minutes.
- Stir in the tomato paste, smoked paprika, ground coriander, and black pepper. Cook for 1 minute until fragrant.
- Pour in the beef stock and chopped tomatoes, scraping up any browned bits from the bottom of the pot. Add the bay leaves and bring to a simmer.
- Return the browned boerewors to the pot. Cover and simmer gently over low heat for 25 minutes, until the sausage is cooked through and the flavors meld.
- Stir in the frozen peas and simmer uncovered for 5 more minutes, until the peas are tender and the sauce has thickened slightly. Taste and add a little salt only if needed (boerewors is often quite salty).
- Remove the bay leaves. Garnish with chopped parsley, if using, and serve hot.
Tips
- Browning matters: Don’t skip browning the boerewors first – it creates a deep flavor base. If the sausage releases a lot of fat, pour off all but about 1 tablespoon before sautéing the vegetables.
- Substitutions: If you can’t find boerewors, use a good-quality smoked sausage or a spicy Italian sausage. The flavor will differ (boerewors has a unique blend of coriander, nutmeg, and cloves), but it will still be delicious.
- Don’t overcook: Boerewors can become dry if simmered too long. Once it’s cooked through (no pink inside), 25 minutes is plenty. If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes.
- Make it ahead: This stew actually tastes better the next day, so feel free to make it a day in advance. Just reheat gently on the stove or in the microwave.
Serving Suggestions
Serve the stew over creamy mashed potatoes, soft polenta, or steamed rice to soak up the rich gravy. A side of crusty bread or a simple green salad with a tangy vinaigrette balances the hearty flavors. In South Africa, it’s often enjoyed with “pap� (maize porridge) – you can substitute with grits or polenta.
Variations
- Vegetable boost: Add chopped potatoes, sweet potatoes, or butternut squash along with the carrots for a more filling stew. Increase the stock by ½ cup if adding extra vegetables.
- Spicy kick: Add a chopped fresh chili or a teaspoon of chili flakes with the garlic for heat.
- Beer-based: Replace ½ cup of the beef stock with a dark beer (like stout) for extra depth. Simmer for an extra 5 minutes to cook off the alcohol.
- Herb twist: Stir in a teaspoon of dried thyme or oregano with the bay leaves for an herby 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 freeze, cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling (about 10 minutes). You can also microwave individual portions in 1-minute bursts, stirring in between. Ensure the stew reaches an internal temperature of 165°F (74°C) when reheating leftovers.
Frequently Asked Questions
Can I use boerewors without cutting it into pieces?
Yes, you can leave the boerewors in a coil and simmer it whole, but it will take longer to cook through (about 35–40 minutes). Cutting it into pieces makes serving easier and speeds up cooking.
What is the best cut of boerewors to use?
Any good-quality boerewors works. Woolworths boerewors is a popular choice because it’s well-seasoned and has a good meat-to-fat ratio. If you prefer a leaner sausage, look for one labeled “lean� – just be aware it may be slightly drier.
Can I make this stew in a slow cooker?
Yes. Brown the boerewors and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. Add the peas in the last 30 minutes.
Is boerewors already cooked?
No, boerewors is a raw sausage and must be cooked thoroughly. In this recipe, it’s browned first, then simmered in the sauce until no longer pink inside. The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C) – check with a food thermometer if you’re unsure.
Can I use fresh tomatoes instead of canned?
Yes, substitute 2 cups (about 4 medium) chopped fresh tomatoes. You may need to simmer a little longer to thicken the sauce, as fresh tomatoes have more water.
What if I don’t have smoked paprika?
Use regular paprika or a pinch of liquid smoke. The smoky flavor is subtle but adds depth; you can also add a dash of cayenne for a different kind of warmth.
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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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