RECIPE | Boerewors, potato and tomato stew

Serves: 4-6

Difficulty: Easy

Time: 1 hour

Ingredients:

500g thick boerewors

10ml (2 tsp) sunflower oil

1 medium onion, coarsely chopped

About 3 medium tomatoes, skins removed and chopped

2 peppercorns

1 bay leaf

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:

1. Cut the boerewors into 3cm pieces.

2. 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.

3. Add the tomatoes, peppercorns, bay leaf, sugar, vinegar, Worcestershire sauce, tomato paste, stock and seasoning.

4. Cover, reduce heat and simmer for about 20 minutes, stirring occasionally. Add the potatoes and simmer for another 25 minutes or until cooked.