Rindfleisch-Eintopf(Beef Stew) - cooking recipe

Ingredients

1/4 c. shortening
3 lb. rump roast (boneless)
2 c. onions, sliced
1/4 c unbleached flour
2 Tbsp. salt
2 Tbsp. sugar
pepper to taste
2 tsp. dry mustard
1/2 tsp. celery seed
1/4 c. water
1 lb. tomatoes (1 can)

Preparation

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 1/4 cup water.
Blend with the tomatoes and add the mixture to the Dutch oven.
Bake at 325\u00b0 about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.