Ingredients
3 pounds boneless beef short ribs2 tablespoons canola oil1 medium onion, cut into wedges1 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained1 cup beef broth, divided2 tablespoons soy sauce1 tablespoon sugar1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground nutmeg2 to 3 tablespoons cornstarchCORNMEAL DUMPLINGS:3/4 cup water1/2 cup cornmeal1/2 teaspoon salt1 egg, beaten1/2 cup all-purpose flour1 teaspoon baking powderDash pepper1 can (7 ounces) whole kernel corn, drained
Preparation
Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn.
Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.
