Beef Dumpling Stew

• 2 lb. beef chuck, in 1 1/2-inch cubes
• 2 Tbsp. fat
• 4 c. boiling water
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 clove garlic, minced
• 6 carrots, quartered
• 10 to 12 small onions
• 1 medium onion, sliced
• 2 bay leaves
• 2 tsp. salt
• 1/2 tsp. pepper
• dash of allspice
• 1 tsp. sugar
• 3 to 4 potatoes, quartered
• 1 recipe Fluffy Dumplings

1. Thoroughly brown meat on all sides in hot fat.
2. Add water, lemon juice, Worcestershire sauce, garlic, medium sliced onion, bay leaves and seasonings.
3. Simmer 2 hours, stirring occasionally, to keep from sticking.
4. Add vegetables and continue cooking 20 to 30 minutes or until vegetables are done.
5. (If potatoes are added, they do not take as long to cook as the carrots and onion.)
6. Now add dumplings.

beef chuck, fat, boiling water, lemon juice, worcestershire sauce, clove garlic, carrots, onions, onion, bay leaves, salt, pepper, allspice, sugar, potatoes, fluffy dumplings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517111 (may not work)