This easy to prepare dish is full of flavor and will warm you up as old man winter approaches.

INGREDIENTS

3 pounds boneless beef short ribs

2 tablespoons canola oil

1 medium onion, cut into wedges

1 garlic clove, minced

1 can ( 28 ounces) diced tomatoes, undrained

1 cup beef broth, divided

2 tablespoons soy sauce

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground nutmeg

2 to 3 tablespoons cornstarch

CORNMEAL DUMPLINGS:

3/4 cup water

1/2 cup cornmeal

1/2 teaspoon salt

1 egg, beaten

1/2 cup all-purpose flour

1 teaspoon baking powder

Dash pepper

1 can (7 ounces) whole kernel corn, drained

DIRECTIONS

1. Cut ribs into 1 inch 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 the egg, return all to pan, stirring constantly.

4. Combine flour, baking powder and pepper, stir in cornmeal mixture. Stir in corn.

5. 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.

Bon Appetit 😋