Chili Braised Beef with Cornbread Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings
  • 2 Tbsp olive oil, divided
  • 2 lbs stew beef, cut into bite-sized pieces
  • ½ tsp salt and pepper, to taste
  • 1 yellow onion, chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 2 chipotles in adobo, minced
  • ¼ cup brown sugar
  • 1 Tbsp tomato paste
  • 1 (32 oz) can whole peeled tomatoes
  • 2 cups low-sodium beef stock
  • 1½ cups flour
  • 1 Tbsp baking powder
  • 1 cup polenta
  • 1½ cups low-fat buttermilk
  • ¼ tsp salt and pepper, to taste
  • 1 cup (4 oz) shredded sharp cheddar
  • ½ cup cilantro, chopped
  1. Heat 1 tablespoon oil in a large, oven-safe pot over medium-high heat. Season the beef with salt and pepper and brown, about three minute, cooking in batches if needed. Remove the beef to a bowl.
  2. Heat the remaining oil in the pot, add the onion and garlic and cook for 5 minutes, or until softened. Add the paprika and chipotles and cook for 1 minute. Return the beef to the pan along with the brown sugar, tomato paste, cherry tomatoes, and stock, and bring to the boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 3–3½ hours or until tender.
  3. Preheat oven 400 degrees F.
  4. Combine all dumpling ingredients in a bowl and mix to combine. Spoon onto the beef and bake, uncovered, for 15–20 minutes or until cooked through and golden. Serve hot.
Recipe submitted by Kate's Recipe Box, originally from Donna Hay
Nutrition Information
Serving size: scant 2 cups Calories: 526 Fat: 17.3 Carbohydrates: 51.9 Sugar: 14.4 Sodium: 988 Fiber: 4.4 Protein: 41.1 Cholesterol: 98
Recipe by Prevention RD at