Rindfleisch-Eintopf (Beef Stew)

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2 hours Prep: 15 minutes Cook: 2 hours

460 calories per serving view nutrition facts

Ingredients

1/4	cup	vegetable shortening
3	pounds	beef roast, rump	boneless
2	cups	onions	sliced
1/4	cup	flour, unbleached all-purpose
2	tablespoons	salt
2	tablespoons	sugar
1	x	black pepper	to taste
2	teaspoons	prepared mustard	dry
1/2	teaspoon	celery seeds
1/4	cup	water
1	pound	tomatoes	(1 can)

Directions

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.

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