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Rindfleisch-eintopf (Beef Stew)


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)


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 mixture 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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