Rindfleisch-Eintopf(Beef Stew)

11 ingredients
7 steps

Ingredients

  • 1/4 c. shortening
  • 3 lb. rump roast (boneless)
  • 2 c. onions, sliced
  • 1/4 c unbleached flour
  • 2 Tbsp. salt
  • 2 Tbsp. sugar
  • pepper to taste
  • 2 tsp. dry mustard
  • 1/2 tsp. celery seed
  • 1/4 c. water
  • 1 lb. tomatoes (1 can)

Directions

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

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