Beef & Cornbread Dumplings








Preparation Time



hours Stove Top

Cooking Time

  • Beef Stew:
  • 1 tbsp olive oil
  • 1 onion, peeled and diced
  • 1 kg diced beef
  • 1/2 tbsp McCormick Garlic Powder
  • 2 tsp McCormick McCormick Cayenne Pepper Ground
  • 1 tbsp McCormick Paprika Smoked
  • 1/2 tbsp McCormick Mixed Herbs
  • 2 tbsp plain flour
  • 1 tbsp brown sugar
  • 140 g tub tomato paste
  • 800 mL can diced tomatoes
  • 1 Litre (4 cups) beef stock
  • 1 x 420 g can red kidney beans
  • Cornbread Dumplings:
  • 1 cup Self Raising flour
  • ½ cup instant polenta
  • 600 g butter, cubed
  • 1/2 tbsp
  • 1 cup grated cheddar cheese
  • 1 cup buttermilk
  • 2 eggs, beaten
  1. Heat oil in a large deep saucepan on medium-high heat, add the onion and beef cooking for 5 minutes.
  2. Mix in McCormick Garlic Powder, Paprika Smoked and Mixed Herbs. Then add and stir in the flour, sugar, tomato paste, diced tomatoes, beef stock and kidney beans bringing to the boil.
  3. Simmer on low heat with the lid on for 1 ½ hours or until beef is tender, stirring the mixture occasionally.
  4. Whilst beef is cooking create the dumplings by mixing together the flour, polenta, McCormick Rosemary Leaves and then rub in butter. Stir through the cheese, buttermilk and eggs.
  5. Spoon one tablespoon size of the dumpling mixture on top of the beef (one tablespoon for each dumpling, approx. 12 dumplings). Cover with lid and cook for a further 15 minutes until dumplings are light and fluffy.
  6. Cover with lid and cook for a further 15 minutes until dumplings are light and fluffy
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