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Print Recipe

Rindfleisch-eintopf (Beef Stew)

Recipe

Ingredients:

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

Directions:

  1. Melt shortening in a Dutch oven.
  2. Add the meat and brown on all sides.
  3. Place the onions on top of the meat.
  4. Mix the flour and seasonings with 1/4 c water.
  5. Blend with the tomatoes and add the mixture to the Dutch oven.
  6. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
  7. Serve with oven-browned potatoes.

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