Step 1Preheat oven to 160°C. Set a large flameproof casserole dish (with 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 to a bowl and set aside.
Step 2Heat remaining olive oil in the same dish. Add onions, garlic and capsicums, and cook, stirring, for 5 minutes, or until onion softens. Return reserved meat to dish with chilli powder and cook, stirring, for 1 minute or until fragrant.
Step 3Add tomatoes and 1 cup cold water to dish then 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 4Meanwhile, combine flour and polenta in a medium bowl. Rub table spread into flour mixture and stir in egg, parmesan and milk to make a soft, sticky dough. Drop level tablespoons of dough on to 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 5Scatter parsley over chilli beef and dumplings and serve.