Beef Dumpling Stew

2 lbs beef chuck, 1-1/2 in. cubes
2 T fat
4 c boiling water
1 t lemon juice
1 t Worcestershire sauce
1 clove garlic, minced
1 med. onion sliced
2 bay leaves
2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Dash allspice
1 tsp sugar
6 carrots quartered
1 lb (18 to 24) small onions

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves & seasonings. Simmer 2 hrs., stir occasionally to keep from sticking. Add carrots, onions. Continue cooking 20 to 30 min. Drop dumplings by tsp atop stew. Cover tightly; cook 12 min. Remove dumplings, meat & veg; thicken liquid for gravy. Makes 6-8 servings.