Ingredients

2 Tbsp (30 ml) oil
1,5 kg Stewing beef
3 Tbsp (45 ml) Seven Colours Grill Seasoning™
2 Tbsp (30 ml) Pepper
1 Onion, diced
2 Tbsp (30 ml) Tomato paste
2 Tbsp (30 ml) Worcestershire sauce
3 cups (750 ml) warm Beef stock
600–800 g White bread dough (store-bought)
1 handful fresh parsley, finely chopped

Method

Heat the oil in a pan. Add the beef and sear until well browned on all sides.
Season with Seven Colours Grill Seasoning™ and black pepper, then sauté to coat the meat in the spices.
Add the onion and cook until softened, 4-5 minutes.
Stir in the tomato paste and Worcestershire sauce. Cook for 5 minutes.
Pour in the beef stock, reduce the heat to low, and simmer gently for 1 hour.
Roll the dough into golfball-sized pieces. Gently place the dumplings on top of the stew, cover with a lid and cook on low heat until the dumplings are cooked through and fluffy, 30–40 minutes.
Finish with a sprinkle of finely chopped parsley and serve immediately.
Tip: This dish pairs beautifully with sides like coleslaw, fresh salsa or creamy spinach.