Ingredients
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1 1/2 lbs cubed beef stew meat
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1/4 cup all-purpose flour
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2 tablespoons vegetable oil
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2 (14 1/2 ounce) cans Italian-style diced tomatoes
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1 (14 ounce) can beef broth (low"er" sodium if possible)
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4 large carrots, chopped
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2 potatoes, peeled and chopped
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3/4 teaspoon dried thyme
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2 tablespoons Dijon mustard
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salt and pepper
Instructions
- Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
- In a 6-quart saucepan or stockpot, brown meat in hot vegetable oil.
- Season with salt and pepper, if desired.
- Add diced tomatoes, beef broth, carrots, potatoes and thyme.
- Bring to a boil, reduce heat to medium-low, cover and simmer for 1- 1 1/2 hours, until beef is tender.
- Blend in mustard and serve.
- If you like a thicker stew, mix 3 or 4 tablespoons of flour with some water and add to the pot.
- Heat and stir for a few minutes more, until thickened.