Oh No! No Potatoes! Stew W/ Caraway Dumplings

By 3KillerBs on October 04, 2007

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Ingredients

    1. 2 lbs stewing beef ( I like chuck)
    2. 2 onions, cut in chunks
    3. 1 -2 tablespoon canola oil
    4. 1 tablespoon Kitchen Bouquet
    5. 2 garlic cloves, minced
    6. 1 small head cabbage, cored and cut in chunks
    7. 2 (14 1/2 ounce) cans diced tomatoes
    8. 4 cups beef stock, heated to boiling
    9. 1 -2 bay leaf
    10. salt

    Caraway Dumplings

    1. 1 1/2 cups whole wheat flour
    2. 1 1/2 cups white flour
    3. 4 teaspoons baking powder
    4. 1 dash salt
    5. 1/4 cup canola oil
    6. 2 -3 teaspoons caraway seeds
    7. 1 1/2 cups milk

Directions

  1. In a large, wide pot, brown stew beef and onions in oil on medium-high heat.
  2. Turn head down.Add Kitchen Bouquet, garlic, and cabbage. Cook, stirring, for 5-10 minutes.
  3. Add tomatoes, beef stock, salt, and bay leaves. Simmer 15-20 minutes, stirring occasionally.
  4. Put flour into a mixing bowl. Add baking powder and salt. Mix well.
  5. Add oil to flour mix and stir in well, crumbling through your hands if necessary to achieve a mealy texture.
  6. Stir in the caraway seed.
  7. Stir in the milk to make a soft dough.
  8. Drop by spoonfuls onto the stew. Simmer, uncovered, for about 12-15 minutes. Cover. Simmer another 15+ minutes until the dumplings are fully cooked.
 
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