Chilli beef stew with polenta dumplings
(at time of publication)
- 1 tablespoon olive oil
- 700g lean blade steak or chuck steak, cut in 3cm pieces
- 2 medium red onions, chopped
- 2 cloves garlic, thinly sliced
- 2 red capsicums, chopped
- 3 teaspoons chilli powder
- 2 x 400g cans no-added-salt crushed tomatoes
- 400g can no-added-salt kidney beans, rinsed, drained
- ½ 410g can baby corn, halved lengthways
- 1 cup self-raising flour
- 2 tablespoons polenta
- 60g reduced-fat spread
- 1 egg, lightly beaten
- ¼ cup finely grated parmesan
- 2 tablespoons trim milk
- 2 tablespoons flat-leaf parsley, chopped
1 Preheat oven to 160°C. Set a large flameproof casserole dish (with a lid) over medium-high heat on the stovetop. Heat half of the olive oil. Add steak in batches and cook for 5 minutes, or until browned. Transfer to a bowl and set aside.
2 Heat remaining olive oil in the same dish. Add onions, garlic and capsicums, and cook, stirring, for 5 minutes, or until onion softens. Return reserved meat to dish with chilli powder and cook, stirring, for 1 minute or until fragrant.
3 Add tomatoes and 1 cup cold water to dish then bring to the boil. Cover dish and transfer to oven. Bake for 1 hour 20 minutes, or until beef is tender. Remove dish from oven. Stir kidney beans and baby corn into stew.
4 Meanwhile, combine flour and polenta in a medium bowl. Rub table spread into flour mixture and stir in egg, parmesan and milk to make a soft, sticky dough. Drop level tablespoons of dough on to stew, approximately 2cm apart. Cover dish, return to oven and bake for 20 minutes, or until dumplings are firm to the touch and cooked through.
5 Scatter parsley over chilli beef and dumplings and serve.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Use gluten-free flour and check chilli powder is gluten free.
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