Name: Beef Stew 2
Ingredients: 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)

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	German	Beef, German, Soups/stews	6	Servings

INGREDIENTS

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)

INSTRUCTIONS

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=F8F, about 2 hours, until the meat is fork-tender. Serve with
oven-browned potatoes.
Kath Pickell
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 14:00:35 -0600
From: [email protected] (S.Pickell)

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