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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breads Main Dish Beef Eggs Dairy Vegetables Mexican Oven Dinner Party Stove Top Dietary Spicy Comfort Food Meat Steaks Corn Onions Taste Mood Equipment 4 Hours Or Less

Beef And Chili Stew With Cornbread Dumplings

A hearty mexican stew with tender cornbread dumplings. Much of the prep time can be done the day before.prep time does not include doing the chiles.

Steps

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.
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.
Preheat oven to 400 degrees.
Dumplings.
In a bowl , combine cornmeal , flour , baking powder , sugar , 1 .

Ingredients

poblano chile, skirt steaks, onions, garlic, tomato paste, beef broth, dried oregano, frozen corn, cornstarch, yellow cornmeal, flour, baking powder, sugar, salt, green onion, egg, low-fat buttermilk