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Brown Beef Stew, Pennsylvania Dutch

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4 lbs boiling beef
salt, pepper & Paprika
flour to dredge
2 T butter
water to cover
6 chopped onions
1/2 c chopped carrots
2 stalk celery, chopped
1 1/2 c tomatoes

Rub the seasoning into the beef, dredge lightly with flour, sear in a hot frying pan with the butter. Place beef in kettle, add the water gradually, simmer. Brown the vegetables together in the pan in which the beef was browned, add to the meat in the kettle. Simmer for 2 1/2 hours, adding more water if needed. Thicken the liquid with a little flour after the roast has been removed to a hot platter. Serve with Krumbera Knepp, pour the gravy over beef and dumplings. Serves 6.

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