1. Cook the Wors
Heat oil in a large pot or Dutch oven over medium heat. Add the boerewors, browning it lightly on all sides (it doesn’t have to cook through completely). Remove and set aside.
2. Sauté the Vegetables
In the same pot, add onion and garlic, cooking until softened and fragrant. Stir in carrots, potatoes, and bell pepper, letting them sauté for 5 minutes.
3. Build the Base
Add chopped tomatoes, tomato paste, paprika, coriander, bay leaf, and beef stock. Stir well and bring to a simmer.
4. Simmer the Stew
Return the boerewors to the pot. Cover and simmer gently for 30–40 minutes, stirring occasionally, until the vegetables are tender and the stew is thick and rich.
5. Serve
Taste and adjust seasoning. Garnish with fresh parsley and serve hot with pap, rice, or fresh bread.
Tips for Perfect Wors Stew
- Don’t overcook the wors when browning — you want it juicy when the stew is done.
- Add a handful of kidney beans or butter beans for extra protein and texture.
- A splash of red wine in the base will deepen the flavor beautifully.
- For spice lovers, toss in a fresh chili or a pinch of cayenne.
Final Thoughts
Wors Stew is comfort in a bowl — hearty, flavorful, and deeply satisfying. The savory sausage, tender vegetables, and rich gravy come together in perfect harmony, making this dish a staple for any cozy meal. Once you make it, it’s bound to become a family favorite.