Prep 10 mins
Cook 1 hr
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.
- 907.18 g stewing beef (I like chuck)
- 2 onions, cut in chunks
- 14.79-29.58 ml canola oil
- 14.79 ml Kitchen Bouquet
- 2 garlic cloves, minced
- 1 small head cabbage, cored and cut in chunks
- 2 (822.13 g) can diced tomatoes
- 946.36 ml beef stock, heated to boiling
- 1-2 bay leaf
- 354.88 ml whole wheat flour
- 354.88 ml white flour
- 19.71 ml baking powder
- 0.25 ml salt
- 59.14 ml canola oil
- 9.85-14.78 ml caraway seeds
- 354.88 ml 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.
This was really, really good! I loved the cabbage chunks, and the mild flavor of the sauce. And I loved the caraway in the dumplings, although my kids didn't. Next time I make this, and there will definitely be a next time, I will probably use noodles for the kids, and make fewer dumplings, just for the grownups. Fantastic cold-weather dinner, 3KB's! Thanks!