Beef Stew

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Beef Stew

Ingredients

  • 1/4 cup shortening
  • 3 pounds rump roast, boneless
  • 2 cups onions, sliced
  • 1/4 cup unbleached flour
  • 2 Tbsp salt
  • 2 Tbsp sugar
  • pepper to taste
  • 2 tsps 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.

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