Ingredients

5 pounds Stew beef, 1 1/2 inch cubes
1/2 C. Flour
3 Beef bouillon cubes, crush
1/2 tsp. Pepper
2 C. Onions, sliced
2 Garlic cloves, minced
1/2 C. Beef broth
3/4 C. Apple juice
2 Tbsp. Vinegar
1 tsp. Thyme
1 tsp. Curry
Dumplings:
1 C. Applesauce
2 Eggs, well beaten
2 tsp. Parsley, chopped
2 C. Flour
2 tsp. Baking powder
1 tsp. Salt

Cooking Instructions

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 Tbls. 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)