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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 tb Salt

2 tb Sugar

1 x Pepper; To Taste

2 ts Mustard; Dry

1/2 ts 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 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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