4 lbs. stew beef, cut into 1 1/2 inch cubes
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 lg. onions, sliced
2 cloves garlic, minced
1 1/2 c. apple juice
4 tbsp. cider vinegar
2 lg. red apples, peeled, cored and cut into lg. chunks
3 tsp. mild curry powder
1 tsp. thyme
1/4 c. brown sugar
1/2 c. ketchup

DUMPLING BATTER:

1 c. applesauce
2 eggs, beaten
2 tsp. chopped parsley
2 c. flour
2 tsp. baking powder
1 tsp. salt

Coat meat with mixture of flour, salt and pepper. In a crock pot layer meat, onions and apples. On top of this pour garlic, apple juice, vinegar, curry powder and thyme. Top the entire mixture with brown sugar and ketchup. Cook on low temperature for 8 hours. Mix together dumpling batter. Switch temperature to high and add dumpling batter by spoonful on top of the stew. Cover pot and cook for 35-40 minutes until the batter plumps up. Serves 10-12.