Amount
Ingredient
Preparation



4
pounds
beef

rump roast, cubed



1
x
flour

seasoned



1
x
olive oil





1/2
cup
water





8
ounces
tomato sauce

can



4-6
each
garlic

cloves, minced



1/3
cup
vinegar

cider



1
each
cinnamon

whole, stick



8
each
cloves

whole



8
each
allspice





1
cup
walnuts

ground



1
tablespoon
lemon juice





1
x
bread

french, sliced, sourdough, toasted

 Dredge meat in seasoned flour.  Shake off excess.  Heat oil in large frying pan.  Brown meat well.  Transfer to crockpot.  Pour water into frying pan to loosen drippings.  Add to crockpot with tomato sauce, garlic and vinegar.  Place cinnamon stick, cloves, and allspice in a tea ball or cheesecloth.  Add to pot.  Cover.  Cook on LOW 8 to 1 hours, or until very tender.

If necessary, cook down pan juices.  Add walnuts and lemon juice.  Heat to serving temperature.  Serve over buttered toast.   

Makes 12 servings