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Rindfleisch-eintopf (Beef Stew)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RINDFLEISCH-EINTOPF (BEEF STEW)
 Categories: German, Meats, Main dish
      Yield: 6 Servings
 
    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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