Beef And Chili Stew With Cornbread Dumplings - cooking recipe

Ingredients

1 lb fresh poblano chile, rinsed
1 1/2 lbs beef skirt steaks, trim fat
2 onions, peeled and chopped
2 teaspoons minced or pressed garlic
2 tablespoons tomato paste
2 cups fat-skimmed beef broth
1 1/2 teaspoons dried oregano
1 (10 ounce) package frozen corn
1/4 cup cornstarch
1 1/4 cups yellow cornmeal
1 1/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup thinly sliced green onion, including tops
1 large egg
1 1/4 cups low-fat buttermilk

Preparation

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.
(I do this on a burner) 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 (about 9x13 inch).
Preheat oven to 400 degrees.
Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
In another bowl, beat egg to blend; mix in buttermilk.
Add egg to cornmeal mixture and stir just stir until evenly moistened.
Drop 1/4- cup portions evenly over stew.
Bake about 20 minutes, until dumplings are firm and lightly browned.
Spoon portions into bowls, add salt to taste.
NOTE; May be assembled thruogh step 9, up to 1 day ahead.
Chill airtight.