Beef Stew 2 Recipe

• 1/4 c. Shortening
• 3 lb Rump Roast, Boneless
• 2 c. Onions, Sliced
• 1/4 c. Unbleached Flour
• 2 Tbsp. Salt
• 2 Tbsp. Sugar Pepper, To Taste
• 2 tsp Mustard, Dry
• 1/2 tsp Celery Seed
• 1/4 c. Water
• 1 lb Tomatoes, (1 can)

1. Heat shortening in a Dutch oven.
2. Add in 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 c water.
5. Blend with the tomatoes and add in the misture to the dutch oven.
6. Bake at 325degF, about 2 hrs, till the meat is fork-tender.
7. Serve with oven-browned potatoes.
8. Kath Pickell

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

Taken from cookeatshare.com/recipes/beef-stew-2-82349 (may not work)