Oh No! No Potatoes! Stew W/ Caraway Dumplings |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. 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 1/2 ounce) cans diced tomatoes |
4 cups beef stock, heated to boiling |
1 -2 bay leaf |
salt |
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.
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