BEEF STEW AND DUMPLINGS
3 POUNDS BEEF, STEW SIZE                                     2 TABLESPOONS VEGETABLE OIL
2 CUPS CHOPPED ONIONS                                        1 CLOVE MINCED GARLIC
1CUP WHITE WINE                                                   3 CUPS BEEF STOCK
2 TABLESPOONS WORCESTERSHIRE SAUCE         1 TABLESPOON TOMATO PASTE
1 CAN STEWED TOMATOES                                     3 PEELED CHUNKED POTATOES
4 PEELED CARROTS, CUT IN 2-INCH LENGTHS      3 CELERY RIBS, CUT IN 2-INCH LENGTHS

DREDGE  beef stew meat in flour.
BROWN beef in oil.  Halfway through browning, add onions and garlic.
ADD white wine and boil for 3 minutes.
ADD beef stock , Worcestershire sauce, tomato paste and tomatoes.
COVER AND SIMMER  30 minutes.
ADD potatoes, carrots and celery.  Simmer 1 hour more.
DUMPLINGS
2 CUPS BISQUICK BAKING MIX                             2/3 CUP MILK
1 TSP OREGANO                                                      1 TSP GARLIC SALT

MIX  Baking mix, salt, oregano, and milk until soft dough forms.
DROP  by spoonfuls onto meat or vegetables in boiling stew.
COOK uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer.

About 10 dumplings