INGREDIENTS:
* 1 cup small whole onions, frozen thawed or fresh peeled
* 1 cup sliced carrots
* 5 to 7 medium red potatoes, about 1 pound, quartered
* 2 pounds stew beef, cut in 1 1/2-inch pieces
* 1 can (14.5 ounces) diced tomatoes with juices
* 1/2 cup apple juice
* 1 tablespoon curry powder*
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

PREPARATION:
In 4 to 5-quart crockpot, layer onions, carrots and potatoes. Arrange stew beef on vegetables. In medium bowl, combine all remaining ingredients; mix well then pour over beef. Cover and cook on LOW for 8 to 10 hours.
Serves 6.

*Curry powder can vary in strength, so start with a smaller amount. Taste and add more about an hour before the stew is done.