3-4 lb. beef chuck or pot roast
1 lg. onion, sliced
2 tbsp. butter
2 1/2 c. water
16 oz. can (2 c.) beer
1 clove garlic, minced
1 tbsp. instant beef bouillon granules
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 c. packaged biscuit mix
2/3 c. milk
1/2 c. cold water
1/4 c. all purpose flour

In Dutch oven brown meat and onion in butter. Add water, beer, garlic, bouillon, salt, pepper and bay leaf. Cover and simmer over medium heat 2-2 1/2 hours or until meat is nearly tender. Remove bay leaf. Skim off excess fat. Return pan juices to boiling. In small bowl combine biscuit mix and milk; stir with fork until moistened. Drop batter by tablespoons into boiling liquid. Cook uncovered, over low heat 10 minutes; cover and cook and additional 10 minutes. Put dumplings and meat on platter; keep warm. Blend water and flour; stir in pan juices. Cook and stir until thick and bubbly. Season to taste. Pass gravy with meat and dumplings.