Ingredients     ---HOBO STEW--- 6 each carrots, quartered 2 pound beef, stew, cubed 1 each onion, sliced 1 each garlic, clove 4 cup water, boiling 1 teaspoon worcestershire sauce 1 teaspoon sugar 1 tablespoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika         ---DUMPLINGS--- 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup milk 2 tablespoon vegetable oil Directions: HOBO STEW: Brown meat in hot oil. Add water, worcestershire sauce, garlic, onion and seasonings. Simmer for 2 hours, stirring occasionally to keep from sticking. Add carrots. Continue cooking for 20 to 30 minutes or until carrots are done. (Cubed potatoes may be added at the same time as the carrots, or leftover green beans or peas during the last 10 minutes of cooking). Remove meat and vegetables, thicken liquid for gravy and return meat and vegetables. DUMPLINGS: Sift flour, salt and baking powder together. Add milk and vegetable oil to make soft dough. Drop by spoonfuls over Hobo Stew, covering top. Cover tightly and steam without lifting lid for 12 to 15 minutes or until dumplings are fluffy.