Oh No! No Potatoes! Stew W/ Caraway Dumplings
photo by Susiecat too
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 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
- salt
-
Caraway Dumplings
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina