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)