Ingredients
1 lb (500 g) boneless Beef Blade or Cross Rib Simmering Steak or boneless Shank
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano leaves
1 tsp (5 mL) ground cumin
½ tsp (2 mL) EACH salt and pepper
2 tbsp (30 mL) canola or vegetable oil
1 large onion, chopped
1 large sweet green pepper, chopped
1 cup (250 mL) beef broth
⅓ cup (75 mL) milk
2 tbsp (30 mL) all-purpose flour
Cornbread Topping
⅔ cup (150 mL) all-purpose flour
½ cup (125 mL) cornmeal
1 jalapeño pepper, finely chopped
½ cup (125 mL) shredded old Cheddar cheese
1 tsp (5 mL) baking powder
½ cup (125 mL) milk
2 tbsp (30 mL) canola or vegetable oil
Instructions
- Cut beef into bite-size pieces, pat dry with paper towel and place in a bowl. Sprinkle with chili powder, oregano, cumin, salt and pepper; toss well to evenly coat.
- Heat oil over medium-high heat in a large saucepan; brown beef in batches, turning with tongs, until browned all over. Add onion and green pepper; cook, stirring, for 3 minutes or until beginning to brown. Pour in beef broth and bring to a gentle simmer. Cover, reduce heat and simmer for about 1 hour or until beef is tender.
- Whisk together milk and flour in a small bowl until smooth. Stir into beef mixture; cook, uncovered, stirring often, for about 15 minutes or until sauce slightly thickened and beef is fork-tender. Set aside.
- Lightly grease 4 small (about 4 inches/10 cm by 2 inches/5 cm deep or 1¼ cups/300 mL volume) casserole dishes and place on a parchment paper- or foil-lined baking sheet.
- Cornbread Topping: Whisk together flour, cornmeal, jalapeño, cheese and baking powder in a bowl. Whisk together milk and oil in a small bowl; pour into flour mixture and stir to combine. Divide beef mixture among prepared casserole dishes and spoon cornbread mixture over top.
- Bake in preheated 400ºF oven for about 25 minutes or until cornbread is golden brown and toothpick inserted in centre comes out clean. Let cool slightly before serving.
Notes
Tip: To freeze, bake as directed and let cool completely, then wrap and freeze for up to 2 weeks. Let thaw overnight in the refrigerator or defrost in the microwave and warm through in microwave or 350ºF oven until hot.