Rindfleisch-Eintopf (Beef Stew)

Recipe Ingredients

1/4 cup	49g / 1.7oz	Shortening
3 lbs	1362g / 48oz	Rump roast - boneless
2 cups	125g / 4.4oz	Onions - sliced
1/4 cup	15g / 0.5oz	Unbleached flour
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Sugar
		Pepper - to taste
2 teaspoons	10ml	Mustard - dry
1/2 teaspoon	2.5ml	Celery seed
1/4 cup	59ml	Water
1 lb	454g / 16oz	Tomatoes - (1 can)

Recipe Instructions

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 325F about 2 hours, until the meat is fork-tender.

Serve with oven-browned potatoes.

Source:
Heinz Kindlimann

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