Recipe#11339
Title: Beef Stew 01
rec.food.recipes archive
Rindfleisch-eintopf
(Beef Stew)Servings: 6
1/4 c Shortening
3 lb Rump Roast, Boneless
2 c Onions, Sliced
1/4 c Flour
2 T Salt
2 T Sugar
Pepper
2 t dry mustard
1/2 t Celery Seed
1/4 c Water
1 lb Tomatoes
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.