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Rindfleisch-Eintopf (Beef Stew)

beef, ethnic, main dish

1/4 cup shortening
2 cup onions; sliced
2 tablespoon salt
1 single pepper; to taste
1/2 teaspoon celery seed
1 lb tomatoes; (1 can)
3 lb rump roast; boneless
1/4 cup unbleached flour
2 tablespoon sugar
2 teaspoon mustard; dry
1/4 cup water

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.

Yield: 6 servings

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