Dijon Steak and Potato Stew

• 1 lb boneless beef sirloin, cut into 1/2 pieces
• 12 teaspoon pepper seasoning salt
• 2 (12 ounce) jarshome-style beef gravy
• 1 cup water
• 2 tablespoons Dijon mustard
• 14 teaspoon dried thyme leaves
• 4 unpeeled small red potatoes, cut into 1/2 to 3/4 cubes (about 2 cups)
• 1 12 cups frozen cut green beans (from 1-lb. bag)
• 2 medium carrots, sliced (1 cup)

1. Sprinkle beef with peppered seasoned salt.
2. In a 4-quart Dutch oven or 12 nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
3. Stir in gravy, water, mustard, and thyme until well blended.
4. Stir in potatoes, green beans and carrots.
5. Heat to boiling; reduce heat to medium-low.
6. Cover and cook 20-22 minutes, stirring occasionally, until potatoes and beans are tender.

beef sirloin, pepper, jarshomestyle beef gravy, water, mustard, thyme, red potatoes, green beans, carrots

Taken from www.food.com/recipe/dijon-steak-and-potato-stew-135469 (may not work)