Rindfleisch-Eintopf (Beef Stew)

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Title: Rindfleisch-Eintopf (Beef Stew)
Categories: German, Soups/stews, Beef
Yield: 6 servings

1/4 c Shortening 1 x Pepper; To Taste
3 lb Rump Roast; Boneless 2 ts Mustard; Dry
2 c Onions; Sliced 1/2 ts Celery Seed
1/4 c Unbleached Flour 1/4 c Water
2 tb Salt 1 lb Tomatoes; (1 can)
2 tb Sugar

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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