Rindfleisch-Eintopf (Beef Stew)

• 14 cup shortening
• 1 dash pepper, to taste
• 3 lbs boneless beef rump roast
• 2 teaspoons dry mustard
• 2 cups sliced onions
• 12 teaspoon celery seed
• 14 cup unbleached flour
• 14 cup water
• 2 tablespoons salt
• 1 (1 lb) can tomatoes
• 2 tablespoons sugar

1. Melt shortening in a Dutch oven.
2. Add the meat and brown on all sides.
3. Place the onions on top of the meat.
4. Mix the flour and seasonings with 1/4 cup water.
5. Blend with the tomatoes and add the mixture to the dutch oven.
6. Bake at 325F about 2 hours, until the meat is fork-tender.
7. Serve with oven-browned potatoes.

shortening, pepper, boneless beef rump roast, mustard, onions, celery, flour, water, salt, tomatoes, sugar

Taken from www.food.com/recipe/rindfleisch-eintopf-beef-stew-54477 (may not work)