Beef stew 2

Yield: 6 Servings

Measure Ingredient
¼ cup Shortening
3 pounds Rump Roast, Boneless
2 cups Onions, Sliced
¼ cup Unbleached Flour
2 tablespoons Salt
2 tablespoons Sugar
\N \N Pepper, To Taste
2 teaspoons Mustard, Dry
½ teaspoon Celery Seed
¼ cup Water
1 pounds Tomatoes, (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides.

Place the onions on top of the meat. Mix the flour and seasonings with ¼ c water. Blend with the tomatoes and add the misture to the dutch oven.

Bake at 325=F8F, about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

Kath Pickell

Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 14:00:35 -0600 From: netdir@... (S.Pickell)

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