Mustard-Herb Beef Stew



  1. In large bowl combine flour, parsley, thyme, pepper, and salt.
  2. Add beef, a few pieces at a time.
  3. Stir to coat.
  4. Reserve leftover flour mixture.
  5. In 6-quart Dutch oven heat oil over medium-high heat.
  6. Add beef and cook until brown.
  7. Stir in onions, carrots, mushrooms, and potatoes.
  8. Cook and stir 3 minutes.
  9. Stir in tomato paste, mustard, and remaining flour mixture.
  10. Add remaining ingredients and simmer, covered, for 1 to 1 1/4 hours.
  11. Discard bay leaf.