Beef stew 2
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Shortening |
3 | pounds | Rump Roast, Boneless |
2 | cups | Onions, Sliced |
¼ | cup | Unbleached Flour |
2 | tablespoons | Salt |
2 | tablespoons | Sugar |
Pepper, To Taste | ||
2 | teaspoons | Mustard, Dry |
½ | teaspoon | Celery Seed |
¼ | cup | Water |
1 | pounds | Tomatoes, (1 can) |
Directions
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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