5 pounds beef stew meat, 1 1/2" cubes
1/2 cup flour
3 beef bouillon cubes, crushed
1/2 teaspoon pepper
2 cups sliced onions
2 garlic cloves, minced
1/2 cup beef broth
3/4 cup apple juice
2 tablespoons vinegar
1 teaspoon thyme
1 teaspoon curry powder
DUMPLINGS:
1 cup applesauce
2 eggs, well beaten
2 teaspoons chopped parsley
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Servings: 8
1. Coat meat with mixture of flour, salt and pepper.

2. 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.

3. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes.

4. To make dumpling batter: blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.