Yield: 8 Servings
|5 pounds||Stew beef; 1 1/2" cubes|
|3||Beef bouillon cubes; crush|
|2 cups||Onions; sliced|
|2||Garlic cloves; minced|
|½ cup||Beef broth|
|¾ cup||Apple juice|
|1 teaspoon||Curry ---dumplings-----|
|2||Eggs; well beaten|
|2 teaspoons||Parsley; chopped|
|2 teaspoons||Baking powder|
Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth, apple juice, vinegar, thyme and curry in removable liner. Place liner in base. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes.
To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.