Starting to cook can feel overwhelming, but it’s all about finding the right recipes to ease you into it.
Today, I’m going to show you how to make a Boerewors Stew, a classic South African dish that’s hearty, flavorful, and surprisingly simple to prepare.
This recipe is perfect for beginners because it involves straightforward steps and common ingredients that come together to create something delicious.
I’ll break down each part of the process in an easy-to-understand way, ensuring you can follow along without any stress.
Ingredients
Before we begin, let’s gather all the ingredients needed for this dish:
- Boerewors: 500 grams, cut into bite-sized pieces
- Olive Oil: 2 tablespoons, for frying
- Onions: 2 large, finely chopped
- Garlic Cloves: 2, minced
- Carrots: 2, peeled and sliced
- Potatoes: 3 medium, peeled and cubed
- Beef Stock: 500 ml
- Canned Tomatoes: 1 can (400 grams), chopped
- Worcestershire Sauce: 2 tablespoons
- Sugar: 1 teaspoon, to balance acidity
- Salt and Pepper: to taste
- Fresh Thyme: a few sprigs, for flavour
- Bay Leaves: 2, for aroma
Instructions
Follow these detailed steps to make your Boerewors Stew:
Preparing Your Ingredients
- Cut the Boerewors: Slice the boerewors into chunks, approximately 2cm thick. This size is ideal for stew as it allows each piece to absorb the flavours of the stew without falling apart.
- Chop the Vegetables: Finely chop your onions, mince the garlic, slice the carrots, and cube the potatoes. Keeping the pieces uniform will ensure they cook evenly.
Cooking the Stew
- Brown the Boerewors: Heat olive oil in a large pot over medium heat. Add the boerewors pieces and cook until they are browned on all sides. Once browned, remove them from the pot and set aside.
- Sauté the Vegetables: In the same pot, add a bit more oil if necessary, and sauté the onions and garlic until they’re soft and translucent. This process should take about 5 minutes.
- Combine Ingredients: Return the boerewors to the pot. Add the sliced carrots and cubed potatoes, stirring to mix well with the onions and garlic.
- Add Liquids and Seasonings: Pour in the beef stock, canned tomatoes (with their juice), and Worcestershire sauce. Sprinkle in the sugar, and add salt and pepper to taste. Toss in the fresh thyme sprigs and bay leaves.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 hour. The stew is ready when the vegetables are tender, and the sauce has thickened slightly.
- Final Taste Test: Before serving, remove the thyme sprigs and bay leaves. Give the stew a final taste test and adjust the seasoning if necessary.
Serving Suggestions
- Rice or Pap: Boerewors stew pairs wonderfully with traditional South African pap (maize porridge) or a side of fluffy white rice.
- Garnish: A sprinkle of fresh, chopped parsley can add a burst of colour and freshness to the dish.
Tips for Success
- Low and Slow: The key to a great stew is patience. Allowing the stew to simmer gently will enable the flavours to meld together beautifully.
- Quality Boerewors: Choose a good quality boerewors for your stew. The spices in the sausage contribute significantly to the overall flavour of the dish.
- Stirring: Stir the stew occasionally to prevent sticking and ensure even cooking, but do it gently to avoid breaking the sausage pieces.
Boerewors Best Side Dishes
For Boerewors Stew, which is rich and hearty, you’ll want side dishes that can complement its robust flavors without overwhelming them. Here are some of the best options:
- Pap: A traditional South African side, pap is a smooth maize meal porridge that pairs wonderfully with stews, acting as a perfect base to soak up the flavorsome sauce.
- Steamed Rice: Simple steamed white rice is another excellent choice, offering a neutral taste that allows the stew’s flavors to shine through.
- Crusty Bread: A loaf of crusty, fresh bread is ideal for mopping up the delicious sauce, ensuring not a drop of flavor is wasted.
- Green Beans: Lightly steamed or sautéed green beans with a bit of garlic and lemon juice can add a fresh, crisp contrast to the stew.
- Roasted Butternut Squash: Butternut squash, roasted with a hint of cinnamon and nutmeg, can add a sweet and earthy element that complements the savory stew beautifully.
- Coleslaw: A fresh coleslaw with a light vinaigrette dressing can offer a crunchy, tangy counterpoint to the rich, meaty stew.
- Mieliebrood (Corn Bread): South African corn bread, sweetened slightly with a hint of sugar, is another traditional accompaniment that pairs well with the stew.
Boerewors stew is a warming, comforting dish that encapsulates the heart of South African cuisine.
Cooking is an art that comes with practice, so don’t be afraid to experiment and make this recipe your own.
Enjoy the process and the delicious outcome!