Rindfleisch-Eintopf (Beef Stew)

By lauralie41 on March 06, 2000

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Ingredients

    1. 1/4 cup shortening
    2. 3 lbs rump roast, Boneless
    3. 2 cups onions, Sliced
    4. 1/4 cup unbleached flour
    5. 2 tablespoons salt
    6. 2 tablespoons sugar
    7. pepper
    8. 2 teaspoons dry mustard
    9. 1/2 teaspoon celery seed
    10. 1/4 cup water
    11. 1 lb tomato, 1 can

Directions

  1. Melt shortening in a Dutch oven.
  2. Add the meat and brown on all sides.
  3. Place the onions on top of the meat.
  4. Mix the flour and seasonings with 1/4 c water.
  5. Blend with the tomatoes and add the misture to the dutch oven.
  6. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
  7. Serve with oven-browned potatoes.
 
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