1 lb. lean stew beef (approx)
1/4 c flour
1 tbs dried onion flakes
3 - 5 carrots
2 potatoes
4 - 5 celery stalks, incl leaves
1 sm (8 oz.) can tomato sauce
1 1/2 tsp Worchester sauce
1 - 2 Bay leaves
1 Beef Bouillon Cube
Salt & Pepper to taste

Cut stew beef into 1" cubes, cut of any excess fat. Shake in a plastic bag w/1/4 c flour. Pour 2 tbs (or so) of veg oil into stew pot and turn on heat to med hi. Put meat/flour mixture into hot oil w/dried onion flakes. Brown meat on all sides. Turn heat to simmer; add 2 cups hot water and 1 beef boulion cube; stir and let simmer 2 - 4 hours with lid on. Stir once in a while.

About 1 1/2 hr before dinnertime, peel carrots & potatoes and cut into bite-sized chunks. Dice celery. Turn heat up to low and add can tom sauce, celery, carrots, potatoes, bay leaf, Worc sauce, salt & pepper. Stir often! When vegetables are almost tender, make dumpling according to directions on Bisquick box. (If stew seems to need water, add before starting dumplings.) Drop by spoonful onto top of stew. (Make sure sure stew is bubbling). Cook 10 min w/lid off, 10 min w/lid on.