In a large Dutch oven, saute onion and curry powder in oil over medium heat until onion is soft. Remove onions from pan. Increase heat to medium-high and brown beef (in batches, if necessary). To the crock pot, add onions, beef, salt, pepper and liquid(s). Cover and cook on LOW for 6-8 hours.

About half hour before serving time, add fruit(s). You may thicken stew with cornstarch mixture, if liquid is too thin. Serve over hot rice with your choice of condiments.