Rindfleisch-Eintopf Beef Stew

Ingredients: 

• 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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