Oh No! No Potatoes! Stew W/ Caraway Dumplings

• 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 12 cups whole wheat flour
• 1 12 cups white flour
• 4 teaspoons baking powder
• 1 dash salt
• 14 cup canola oil
• 2 -3 teaspoons caraway seeds
• 1 12 cups milk

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.
3. Cook, stirring, for 5-10 minutes.
4. Add tomatoes, beef stock, salt, and bay leaves.
5. Simmer 15-20 minutes, stirring occasionally.
6. Put flour into a mixing bowl.
7. Add baking powder and salt.
8. Mix well.
9. Add oil to flour mix and stir in well, crumbling through your hands if necessary to achieve a mealy texture.
10. Stir in the caraway seed.
11. Stir in the milk to make a soft dough.
12. Drop by spoonfuls onto the stew.
13. Simmer, uncovered, for about 12-15 minutes.
14. Cover.
15. Simmer another 15+ minutes until the dumplings are fully cooked.

stewing beef, onions, canola oil, kitchen, garlic, head cabbage, tomatoes, beef stock, bay leaf, salt, whole wheat flour, white flour, baking powder, salt, canola oil, caraway seeds, milk

Taken from www.food.com/recipe/oh-no-no-potatoes-stew-w-caraway-dumplings-256987 (may not work)