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Rindfleisch-Eintopf (Beef Stew)

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Submitted by cjeterbug

YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

¼ 59
3 1.4
POUNDS KG BEEF ROAST, RUMP
boneless
2 473
CUPS ML ONIONS
sliced
2 3E+1
TABLESPOONS ML SALT
2 3E+1
TABLESPOONS ML SUGAR
1 1
X X BLACK PEPPER
to taste *
2 1E+1
TEASPOONS ML PREPARED MUSTARD
dry
½ 2.5
TEASPOON ML CELERY SEEDS
¼ 59
CUP ML WATER
1 453.6
POUND G 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 ¼ cup water.

Blend with the tomatoes and add the misture to the dutch oven.

Bake at 325℉ (160℃) about 2 hours, until the meat is fork-tender.

Serve with oven-browned potatoes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 460 28% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 2433mg 101%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 128g
Vitamin A 13% Vitamin C 21%
Calcium 4% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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