Beef And Onion Stew With Mustard Gravy

• 2 Tbsp. flour
• salt and pepper
• 2 lb. beef stew meat, cut into 1 1/2-inch cubes
• 3 Tbsp. oil
• 1 lb. onions (4 to 5)
• 2 cloves garlic
• 2 c. beef broth
• 1 bay leaf
• 1 tsp. dried thyme
• 2 lb. boiling potatoes (about 6)
• 1/4 c. Dijon mustard
• Kitchen Bouquet (optional)
• 1 c. frozen peas
• 2 Tbsp. chopped fresh parsley (optional)

1. Combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Dredge meat in flour mixture.
2. In a Dutch oven, heat 2 tablespoons oil over medium-high heat.
3. Add meat and brown well, about 5 minutes.
4. Remove.
5. Peel onions and cut into quarters.
6. Mince the garlic.
7. Add the remaining 1 tablespoon oil to pan and heat.
8. Add onions; saute until beginning to brown, about 10 minutes.
9. Stir in garlic.
10. Return meat to pan, along with broth, bay leaf and thyme. Cook until meat is almost tender, about 1 hour.

flour, salt, beef stew meat, oil, onions, garlic, beef broth, bay leaf, thyme, boiling potatoes, dijon mustard, kitchen, frozen peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937979 (may not work)