Beef Stew
Ingredients
- 1/4 cup shortening
- 3 pound rump roast, boneless
- 2 cup onions, sliced
- 1/4 cup unbleached flour
- 2 Tbsp salt
- 2 Tbsp sugar
- pepper to taste
- 2 tsp dry mustard
- 1/2 tsp celery seed
- 1/4 cup water
- 1 pound tomatoes
Instructions
Yield: 6 servings. 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 cup 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.