Cooking Time: More than 2 hours
Serving Size: Serves 6
2 tablespoons olive oil
1.5kg chuck steak, cut into 4cm cubes
2 medium (300g) brown onions, chopped
2 cloves garlic, crushed
1 large (350g) green capsicum, chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons chilli powder
2 x 400g cans whole peeled tomatoes
2 tablespoons tomato paste
1 cup (250ml) beef stock
400g can red kidney beans, rinsed, drained
½ cup (75g) self-raising flour
½ cup (85g) polenta
50g butter, chopped
1 egg, beaten lightly
¼ cup (30g) coarsely grated cheddar cheese
¼ cup chopped fresh coriander
130g can corn kernels, drained
1 tablespoon milk, approximately
Heat half the oil in a large flameproof pan or casserole. Cook steak, in batches, until browned all over. Remove from pan. Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until vegetables soften.
Add spices to pan; cook, stirring until fragrant. Return steak to pan with undrained tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, covered, for 2½ hours or until tender.
Shred a quarter of the steak coarsely with 2 forks. Return to the pan with kidney beans. Season to taste with salt. If sauce is too liquid, simmer, uncovered, until reduced.
Place flour and polenta in a medium bowl; rub in butter. Stir in egg, cheese, coriander, corn and enough milk to make a soft, sticky dough.
Drop level tablespoons of Corn Dumpling mixture, about 2cm apart, on top of steak mixture. Simmer, covered, for about 20 minutes or until the dumplings are cooked through.