Step 1

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, deep saucepan over medium-high heat. Cook the beef, in batches, for 2 to 3 minutes or until browned. Transfer beef to a 6cm-deep, 3.8 litre-capacity baking dish.

Step 2

Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes, or until onion has softened. Add garlic, coriander, oregano and Mexican chilli powder. Cook, stirring, for 1 minute, or until fragrant. Add flour. Cook, stirring, for 1 minute. Gradually stir in tomato and stock. Bring to the boil. Remove from heat. Carefully pour mixture over beef in dish. Cover tightly with foil. Bake for 1 hour 30 minutes or until the beef is tender.

Step 3

Meanwhile, make Polenta dumplings: Place flour, polenta, sugar and salt in a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add cheese. Stir to combine. Make a well. Add milk. Using a flat-bladed knife, stir until just combined and the mixture forms a sticky dough (make sure you don’t over-mix).

Step 4

Remove beef mixture from oven. Stir in the beans. Dollop level tablespoons of the polenta mixture over chilli (about 15). Bake, uncovered, for 20 to 25 minutes or until the dumplings are cooked through and beef is tender. Serve.