Rindfleisch-Eintopf (Beef Stew) - cooking recipe

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

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 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.