Ingredients for Beef And Chili Stew With Cornbread Dumplings
- 1 pound dried ancho chilies
- 2 pounds beef stew meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 cup frozen corn
- 1 tablespoon cornstarch
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt, plus more to taste
- 2 green onions, chopped
- 1 large egg
- 1 cup buttermilk
- 2 1/2 cups water
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How to Make Beef And Chili Stew With Cornbread Dumplings
- Preheat broiler. Place 1 pound dried ancho chilies in a 10x15 inch pan. Broil 4-6 inches from heat, turning frequently, until blackened on all sides (about 15 minutes).
- Transfer chilies to a plastic bag; let stand for 10 minutes.
- Peel, stem, seed, and devein chilies. Cut into 1/2-inch pieces.
- While chilies broil, rinse 2 pounds beef stew meat and pat dry. Cut into 1/2x1-inch pieces.
- In a 5-6 quart pan over high heat, stir together beef, 1 large onion (chopped), 4 cloves garlic (minced), 2 tablespoons tomato paste, and 1/2 cup beef broth. Cook, stirring occasionally, until liquid evaporates and meat is browned (about 25 minutes).
- Add prepared chilies, 2 cups beef broth, 2 cups water, and 1 teaspoon dried oregano.
- Bring to a boil, then reduce heat to low, cover, and simmer until beef is very tender (about 1 hour).
- Stir in 1 cup frozen corn.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add to the stew; stir over high heat until thickened and boiling.
- Pour stew into a 3-quart casserole dish.
- **Make Dumplings:** Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, 1/2 teaspoon salt, and 2 green onions (chopped).
- In a separate bowl, whisk together 1 large egg and 1 cup buttermilk.
- Add wet ingredients to dry ingredients; stir gently until just moistened.
- Drop 1/4-cup portions of dough evenly over the stew.
- Bake for 20 minutes, or until dumplings are firm and lightly browned.
- Serve hot. Add salt to taste.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
33g
Fat
18g
Carbs
17g
