Beef Stew 2

Title:
Beef Stew 2

Yield:
6 Servings

Categories:
Beef,
German,
Soups




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


          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=F8F, about 2 hours, until the meat is fork-tender. Serve with


 oven-browned potatoes.


 


 Kath Pickell


 


 Posted to MM-Recipes Digest V3 #291


 


 Date: Wed, 23 Oct 1996 14:00:35 -0600


 


 From: netdir@cyberspc.mb.ca (S.Pickell)