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LOCATION: Recipes >> Beef Veal >> Beef Stew 41

Print this Recipe    Beef Stew 41

Beef Stew
Yield: 6 servings

1/4 cup shortening
3 lb 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 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 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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