Title: Rindfleisch-Eintopf (Beef Stew)
Categories: German Meat Entree Ethnic
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
		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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