Woman_and_Home_Feel_Good_Food_-_October_2019

Beefchillicasserole

Thisfantasticone-pot is perfect for

feeding a crowd.

Serves 8 • Ready in 4 hrs 15 mins

2tbsprapeseedoil

1kgdicedstewingsteak or brisket

3 onions,chopped

2 carrots,chopped

2tspgroundcumin

2tspsweetsmokedpaprika

1tspchillipowder

3 sprigsoffreshthyme

2 x 400gcanschoppedtomatoes

1½tbspWorcestershiresauce

1 green pepper, deseeded and diced

largehandfuloffreshcoriander

fewjalapeñoslices

limewedges,toserve

forthedumplings:

200gself-raisingflour

90gcornmeal

½tspcastersugar

90g butter, grated

1 Heattheovento160C/Gas3. Heat

1tbspoilin a casserole,brownthe

beefandsetaside.Heattherestof

theoilin thepotandcooktheonions

for5 mins.Addthecarrotsandcook

for4 mins.Stirin thespices,thyme,

tomatoes and 2 cans of water.

2 Returnthebeeftothepanandadd

theWorcestershiresauce.Bringto

theboil,thencookin theovenfor

3½hrs,untiltender.Add the pepper

forthelast 40 mins.

3 Combinethedumplingingredients

with¼tspsaltand8tbspwaterto

makea thickdough.Rollit into 24

balls.Sitthedumplingsontopofthe

casserole,coverandcookona fast

simmerfor 15 mins.Servewith

coriander,jalapeñosandlime.

Perserving:Cals464,Fat 20g,

Sat fat 9g, Carbs 36g

TIP

Thelonger

andsloweryou

cookthemeat

here,the

better!

COMFORT FOOD