Rindfleisch eintopf (beef stew)

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
1 x 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 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

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