1 lb. boneless beef chuck, cut in 1 inch cubes
2 c. water
1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 clove garlic, minced
1/2 med. onion, sliced
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar
3 carrots, halved
4 sm. onions
1 to 2 potatoes, pared and quartered
Dumplings

Brown meat thoroughly on all sides in heavy saucepan. Add all ingredients except carrots, whole onions, potatoes and Dumplings. Cover tightly. Cook 1 hour 45 minutes. Add vegetables; cook 10 minutes. Add Dumplings, finish cooking stew with Dumplings. 4 servings.

NOTE: If you wish to thicken broth, remove stew to hot platter. Slowly stir in 1/2 cup water and 1/4 cup flour which have been shake in a jar. Bring to a boil and boil for 1 minute. Taste, season and serve.

DUMPLINGS:

Mix 3 tablespoons milk with 1/2 cup Bisquick. Spoon batter lightly onto bubbling stew. Cook 10 minutes uncovered and 10 minutes covered. Remove. Top stew with Dumplings on warm plates.