Step 1 Preheat oven to 160°C. Set alarge flameproof casserole dish (which has a lid) over medium–high heat on the stovetop. Heat half of the olive oil. Add steak in batches and cook for 5 minutes, or until browned. Transfer beef to a bowl and set aside.
Step 2 Heat remaining olive oil in the same dish. Add onions, garlic and capsicums, and cook, stirring, for 5 minutes, or until onion softens. Return reserved beef to dish with chilli powder and cook, stirring, for 1 minute, or until fragrant.
Step 3 Add tomatoes and 1 cup cold water to dish; bring to the boil. Cover dish and transfer to oven; bake for 1 hour, 20 minutes, or until beef is tender. Remove dish from oven. Stir kidney beans and baby corn into stew.
Step 4 Meanwhile, combine flour and polenta in a medium bowl. Rub table spread into flour mixture, then stir in egg, parmesan and milk to make a soft, sticky dough. Drop level tablespoons of dough onto stew, approximately 2cm apart. Cover dish, return to oven and bake for 20 minutes, or until dumplings are firm to the touch and cooked through.
Step 5 Scatter parsley over chilli beef and dumplings, and serve.