Rindfleisch-eintopf (Beef Stew)

Servings: 6
Ingredients:

1/4 c  Shortening
3 lb Rump Roast; Boneless
2 c  Onions; Sliced
1/4 c  Unbleached Flour
2 T  Salt
2 T  Sugar
1 x  Pepper; To Taste
2 t  Mustard; Dry
1/2 t  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.