Rindfleisch-Eintopf (Beef Stew)
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| 3 | pounds |
beef roast, rump
boneless |
|
| 2 | cups |
onions
sliced |
|
| ¼ | cup |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | teaspoons |
prepared mustard
dry |
|
| ½ | teaspoon |
celery seeds
|
|
| ¼ | cup |
water
|
|
| 1 | pound |
tomatoes
(1 can) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 1.4 | kg |
beef roast, rump
boneless |
|
| 473 | ml |
onions
sliced |
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1E+1 | ml |
prepared mustard
dry |
|
| 2.5 | ml |
celery seeds
|
|
| 59 | ml |
water
|
|
| 453.6 | 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.
