1 lb. ground beef
2 med. onions, thinly sliced
1 1/2 c. coarsely chopped cabbage
1/2 c. chopped celery
1 can (16 oz.) stewed tomatoes
1 can (15 1/2 oz.) kidney beans
1 c. water
1 tsp. salt
1/4 tsp. pepper
1 to 2 tsp. chili powder
Dumplings (drop)

Cook and stir ground beef in Dutch oven until brown, drain. Add onions, cabbage and celery, cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder. Heat to boiling, reduce heat.

Prepare Dumplings as directed. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes. Sprinkle dumplings with paprika, if desired. 5 or 6 servings.