Rindfleisch-Eintopf (Beef Stew)

Name: Rindfleisch-Eintopf (Beef Stew)
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1/4 cup shortening; 3 lbs rump roast, Boneless; 2 cups onions, Sliced; 1/4 cup unbleached flour; 2 tablespoons salt; 2 tablespoons sugar; pepper; 2 teaspoons dry mustard; 1/2 teaspoon celery seed; 1/4 cup water; 1 lb tomatoes, 1 can

Submitted by lauralie41

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photo by Baby Kato

Ready In:: 2hrs
Ingredients:: 11
Serves:: 6

ingredients

¹⁄₄ cup shortening
3 lbs rump roast, Boneless
2 cups onions, Sliced
¹⁄₄ cup unbleached flour
2 tablespoons salt
2 tablespoons sugar
pepper
2 teaspoons dry mustard
¹⁄₂ teaspoon celery seed
¹⁄₄ cup water
1 lb tomatoes, 1 can

directions

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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Reviews

This dish was sooo good and very quick and easy to put together. The stew sauce is incredible, tangy and well balanced and the meat was moist and tender. I will definitely be making this again often. Thanks so much for sharing Lauralie41.

Baby Kato