Heat oil in a large deep saucepan on medium-high heat, add the onion and beef cooking for 5 minutes.
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.
Simmer on low heat with the lid on for 1 ½ hours or until beef is tender, stirring the mixture occasionally.
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.
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.