Rindfleisch-Eintopf (Beef Stew)

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1⁄4 cup shortening
• 3  lbs rump roast, Boneless
• 2  cups onions, Sliced
• 1⁄4 cup unbleached flour
• 2  tablespoons salt
• 2  tablespoons sugar
•  pepper
• 2  teaspoons dry mustard
• 1⁄2 teaspoon celery seed
• 1⁄4 cup water
• 1  lb tomatoes, 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.