Short Ribs with Dumplings

Directions

1. 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.
2. Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. 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.
4. 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.