Name: Mexican slow cooked beef stew with cornbread dumplings
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: 1
Cuisine: mexican
Ingredients: 36.40 gm olive oil; 1kg gravy beef, cut into 3cm pieces; 1 brown onion, finely chopped; 2 carrots, finely chopped; 2 stalks celery, finely chopped; 4 garlic cloves, thinly sliced; 10.00 gm smoked paprika; 1 tsp ground Mexican chilli; 2 x 400g cans baby roma tomatoes; 255.00 gm beef stock; 44.40 gm tomato paste; 24.00 gm brown sugar; SAXA Pink Himalayan Salt Flakes, to season; Jalna Greek Natural Yoghourt, to serve; 375.00 ml plain flour; 150.00 gm polenta; 10.00 gm baking powder; 375.00 ml Greek Natural Yoghourt; 250.00 ml grated cheddar; 125.00 ml finely chopped coriander; 1 long red chilli, finely chopped

Mexican slow cooked beef stew with cornbread dumplings

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Prep Time:
30 minutes

Cook Time:
200 minutes

Total Time:
230 minutes

Upgrade your beef stew with delicious cornbread and yogurt dumplings on top.

Ingredients:

36.40 gm olive oil
1kg gravy beef, cut into 3cm pieces
1 brown onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
4 garlic cloves, thinly sliced
10.00 gm smoked paprika
1 tsp ground Mexican chilli
2 x 400g cans baby roma tomatoes
255.00 gm beef stock
44.40 gm tomato paste
24.00 gm brown sugar
SAXA Pink Himalayan Salt Flakes, to season
Jalna Greek Natural Yoghourt, to serve
375.00 ml plain flour
150.00 gm polenta
10.00 gm baking powder
375.00 ml Greek Natural Yoghourt
250.00 ml grated cheddar
125.00 ml finely chopped coriander
1 long red chilli, finely chopped

Instructions:

Preheat oven to 160C (140C fan-forced).
Season the beef generously. Heat oil in a large flameproof baking dish over medium-high heat. Sear one-third of the beef for 2-3 minutes until nicely browned. Set aside and repeat with the remaining beef in two more batches.
In a large pan over medium heat, heat the remaining oil. Sauté the onion, carrot, celery, and garlic, stirring occasionally, for 10 minutes or until they are softened. Add the spices and cook until fragrant. Mix in the tomatoes, stock, tomato paste, and sugar until well combined. Return the meat to the pan along with any juices. Season to taste and bring to a boil. Cover and cook in the oven for 2½ hours.
Preheat oven to 200C or 180C fan-forced. Mix dumpling ingredients in a large bowl, seasoning and stirring until combined. Spoon heaping dough over hot stew. Bake without cover for 20-25 minutes until dumplings are golden and fully cooked.

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