Beef Stew with Apple Dumplings

• 5 pounds beef stew meat, cut in 1 1/2 inch cubes
• 1/2 cup flour, all-purpose
• 3 each beef stock cubes, crushed
• 1/2 teaspoon black pepper
• 2 cups onions sliced
• 2 each garlic cloves, minced
• 1/2 cup beef stock
• 3/4 cups apple juice
• 2 tablespoons vinegar
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 cup applesauce
• 2 large eggs well beaten
• 2 teaspoons parsley leaves fresh, chopped
• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 teaspoon salt

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.
3. Place liner in base.
4. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours.
5. Remove cover and place tablespoons of dumpling batter on top of stew.
6. Cover and cook on high for 20 minutes.
7. To make dumpling batter: blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.

beef stew meat, flour, beef stock cubes, black pepper, onions, garlic, beef stock, apple juice, vinegar, thyme, curry powder, applesauce, eggs, parsley, flour, baking powder, salt

Taken from recipeland.com/recipe/v/beef-stew-apple-dumplings-2204 (may not work)