BEEF CHILLI CASSEROLE

Takes 4hr 15min serves 8

2tbsp rapeseed oil 1kg diced stewing steak or brisket 3 onions, chopped 2 carrots, chopped 2tsp ground cumin 2tsp sweet smoked paprika 1tsp chilli powder 3 sprigs of fresh thyme 2 x 400g cans chopped tomatoes 1½tbsp worcestershire sauce 1 green pepper, deseeded and diced Large handful of fresh coriander Few jalapeño slices Lime wedges, to serve For the dumplings 200g self-raising flour 90g cornmeal

½tsp caster sugar 90g butter, grated

1 Preheat the oven to 160°C/fan 140°C/ Gas 3. Heat 1tbsp oil in a casserole, brown the beef and set aside. Heat the rest of the oil in the pot and cook the onions for 5min. Add the carrots and cook for 4min. Stir in the spices, thyme, tomatoes and 2 cans of water. 2 Return the beef to the pan and add the Worcestershire sauce. Bring to the boil, then cook in the oven for 3½hr, until tender. Add the pepper for the last 4min. 3 Combine the dumpling ingredients with ¼tsp salt and 8tbsp water to make a thick dough. Roll it into 24 balls. Sit the dumplings on top of the casserole, cover and cook on a fast simmer for 15min. Serve with coriander, jalapeños and lime.

MAKING THIS FOR KIDS? use HALF THE CHILLI AND Leave OUT THE JALAPEŇOS