I had the stew meat thawed. I had the onions cut. I had the seasonings out. Then I realized that the potatoes were rotten and it was too late to call my husband to have him pick up potatoes on the way home. So I scoured the fridge for inspiration. DH and the kids all told me I should make this again so I'm typing it up. It should be easy to halve for a smaller family.
- 2 lbs stewing beef (I like chuck)
- 2 onions, cut in chunks
- 1 -2 tablespoon canola oil
- 1 tablespoon Kitchen Bouquet
- 2 garlic cloves, minced
- 1 small head cabbage, cored and cut in chunks
- 2 (14 1/2 ounce) cans diced tomatoes
- 4 cups beef stock, heated to boiling
- 1 -2 bay leaf
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups white flour
- 4 teaspoons baking powder
- 1 dash salt
- 1⁄4 cup canola oil
- 2 -3 teaspoons caraway seeds
- 1 1⁄2 cups milk
- In a large, wide pot, brown stew beef and onions in oil on medium-high heat.
- Turn head down.Add Kitchen Bouquet, garlic, and cabbage. Cook, stirring, for 5-10 minutes.
- Add tomatoes, beef stock, salt, and bay leaves. Simmer 15-20 minutes, stirring occasionally.
- Put flour into a mixing bowl. Add baking powder and salt. Mix well.
- Add oil to flour mix and stir in well, crumbling through your hands if necessary to achieve a mealy texture.
- Stir in the caraway seed.
- Stir in the milk to make a soft dough.
- Drop by spoonfuls onto the stew. Simmer, uncovered, for about 12-15 minutes. Cover. Simmer another 15+ minutes until the dumplings are fully cooked.