1 sm. chuck roast or stew meat
1 sm. onion, chopped
1 clove garlic, chopped
1 (12 oz.) bottle catsup
1 1/2 c. water
2 beef bouillon cubes
2 tbsp. vinegar
2 tbsp. Worcestershire
2 tbsp. brown sugar
1 tsp. soy sauce
1 tsp. chili powder

In 10-inch skillet, brown meat, onion and garlic. Add catsup, water, and remaining ingredients. Bring to boil. Reduce heat and simmer covered for about 5 hours, adding water, if needed.