French Beef Stew

• 1 1/2 lbs cubed beef stew meat
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth (low"er" sodium if possible)
• 4 large carrots, chopped
• 2 potatoes, peeled and chopped
• 3/4 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• salt and pepper

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6-quart saucepan or stockpot, brown meat in hot vegetable oil.
3. Season with salt and pepper, if desired.
4. Add diced tomatoes, beef broth, carrots, potatoes and thyme.
5. Bring to a boil, reduce heat to medium-low, cover and simmer for 1- 1 1/2 hours, until beef is tender.
6. Blend in mustard and serve.
7. If you like a thicker stew, mix 3 or 4 tablespoons of flour with some water and add to the pot.
8. Heat and stir for a few minutes more, until thickened.

meat, flour, vegetable oil, italianstyle, beef broth, carrots, potatoes, thyme, mustard, salt

Taken from www.food.com/recipe/french-beef-stew-99693 (may not work)