2 lb. stew beef, cut in 1-inch cubes
1/4 to 1/3 c. flour
2 tbsp. oil
2 (14 1/2 oz.) cans stewed tomatoes
1 (13 3/4 oz.) can beef broth
4 med. carrots, pared, cut in 1-inch chunks
2 med. potatoes, pared, cut in 1-inch chunks
3/4 tsp. thyme
2 tbsp. Dijon mustard (optional)
1/2 pkg. frozen green beans (optional)
1/2 pkg. frozen green peas (optional)
1 tbsp. Worcestershire sauce

Combine meat and flour in a plastic bag or covered bowl; toss to coat evenly. In 6-quart pot, brown meat in oil and Worcestershire sauce. Salt and pepper and other spices to taste. Add remaining ingredients, except mustard. Bring to a boil, reduce heat. Cover and simmer 1 1/2 to 2 hours or until beef and vegetables are tender. Blend mustard, if desired.