Oh No! No Potatoes! Stew W/ Caraway Dumplings

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.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 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 1/2ounce) cans diced tomatoes
• 4  cups  beef stock, heated to boiling
• 1 -2  bay leaf
•  salt

• Caraway Dumplings

• 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

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.