Beef and Chili Stew with Cornbread Dumplings

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chilies in a 10-by-15-inch pan.
  • Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
  • (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
  • Peel and discard peels, stems, seeds, and viens.
  • Cut chilies into about 1/2 inch pieces.
  • Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
  • In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
  • Add chilies, remaining broth, 2 cups water and oregano.
  • Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
  • about 1 hour.
  • Stir in corn.
  • In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
  • Pour stew into a 3-quart cassrole (about 9x13 inch).
  • Preheat oven to 400 degrees.
  • Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
  • In another bowl, beat egg to blend; mix in buttermilk.
  • Add egg to cornmeal mixture and stir just stir until evenly moistened.
  • Drop 1/4- cup portions evenly over stew.
  • Bake about 20 minutes, until dumplings are firm and lightly browned.
  • Spoon portions into bowls, add salt to taste.
  • NOTE; May be assembled thruogh step 9, up to 1 day ahead.
  • Chill airtight.
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