Boerewors & Potato Stew
4 – 6
Easy
15 minutes
45 minutes
Ingredients
- 500g thick boerewors
- 10ml (2 tsp) sunflower oil
- 1 medium onion, coarsely chopped
- About 3 medium tomatoes, skins removed and chopped
- 1 bay leaf
- 2 peppercorns
- 5ml (1 tsp) light brown sugar
- 5ml (1 tsp) brown vinegar
- 5ml (1 tsp) Worcestershire sauce
- 100ml tomato paste
- 200ml beef stock
- Salt and freshly ground black pepper, to taste
- 4 potatoes, peeled and quartered
Method
Cut the boerewors into 3cm pieces.
Heat the oil in a large, heavy-based saucepan and fry the boerewors until browned. Add the onion and sauté for a few minutes until soft.
Cover, reduce heat and simmer for about 20 minutes, stirring occasionally. Add the potatoes and simmer for another 25 minutes or until cooked.
Add the tomatoes, peppercorns, bay leaf, sugar, vinegar, Worcestershire sauce, tomato paste, stock and seasoning.