Rindfleisch Eintopf (beef Stew)

Serves:

Ingredients:

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

Method:

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.