0:30

To Prep

3:20

To Cook

20

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

AVG RATING

( Members)

Mexican slow cooked beef stew with cornbread dumplings

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 160C or 140C fan-forced.

    2. Step 2

      Season beef. Heat 2 teaspoons of oil in a large flameproof baking dish over medium-high heat. Cook third of beef for 2-3 minutes or until well browned. Set aside. Repeat in 2 more batches with remaining oil and beef.

    3. Step 3

      Heat remaining oil over medium heat. Cook onion, carrot, celery and garlic, stirring occasionally, for 10 minutes or until softened. Add spices and cook until fragrant. Add tomatoes, stock, paste and sugar and stir until combined. Return meat to pan with any juices. Season and bring to the boil. Cook, covered, in oven for 2½ hours.

    4. Step 4

      Increase oven to 200C or 180C fan-forced. Combine all ingredients for dumplings in a large bowl. Season and stir until combined. Dollop heaped spoonfuls of dough over hot stew. Bake, uncovered, for 20-25 minutes or until dumplings are golden and cooked through.

    Mexican chilli is a mix of ground paprika, cumin and chilli. You can freeze beef stew (without dumplings) for up to 1 month. You can make the stew in advance but make sure the stew is boiling hot when you add the dumpling dough.

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