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Beef Stew

1/4 c Shortening
3 lb Rump Roast, Boneless
2 c Onions, Sliced
1/4 c Unbleached Flour
2 tb Salt
2 tb Sugar
Pepper, To Taste
2 ts Mustard, Dry
1/2 ts 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.


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