Ingredients

1 Tbsp Oil
1 Kg Beef short rib
1 Onion, diced
1 Tbsp crushed Garlic
5 Celery sticks (no leaves), chopped
3 Bay leaves
1 Tbsp Black pepper
1 Tbsp Paprika
2 Tbsp Seven Colours Grill Seasoning^™
4 Tbsp Tomato paste
2 Tbsp Worcestershire sauce
1 ½ Beef stock cubes
500 ml hot Water
3 Potatoes, chopped
Handful of fresh Parsley (finely chopped)

Method

Heat oil and brown meat on both sides, then set aside.
In the same pan, sauté onions, garlic, celery and bay leaves until the onion and celery are soft.
Season meat with black pepper, paprika and Seven Colours Grill Seasoning^™, then add the tomato paste, Worcestershire sauce and stock cubes and stir.
Add the meat and stir until it is fully covered.
Pour in the water, cover with a lid and cook on low heat for 1 hour 30 minutes. Halfway through, add the potatoes and cover the pot and leave to cook for another 45 minutes.
Once the meat is tender and the sauce has reduced, stir in the fresh parsley and turn off the heat.
Serve with rice.