Curried Beef and Apple Stew with Dumplings

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This is from my friend Jyl and is a great meal for those cool Succos nights.

4 pounds beef stew
½ cup flour
Salt and pepper
3 onions, sliced
1 teaspoon minced garlic
1-1/2 cups apple juice
4 tablespoons apple cider vinegar
2 large red apples, cut into chunks
3 teaspoons curry
¼ cup brown sugar
½ cup ketchup

Dumplings:

1 cup applesauce
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Dredge meat in flour, salt and pepper. In a large Dutch oven, layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar and curry. Top with brown sugar and ketchup. Bring to a boil; reduce heat, cover and simmer. This gets better the longer it cooks – it can simmer anywhere from 4 to 8 hours. Mix together ingredients for dumpling batter. Turn heat up high and add by the tablespoonful to the top of the stew. Cover and cook for about 45 minutes, until the batter plumps up. (This could be made in a crock pot for chol hamoed)

9 thoughts on “Curried Beef and Apple Stew with Dumplings

  1. I’ve made this twice now — once over Sukkot and once for a Sheva Bracha. It is absolutely outstanding. Lots of raves both times. I’m not a big meat eater and even I couldn’t stop eating it. The apples literally melt into the stew and the combination of flavors is sublime. Highly recommend.

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