1 1/2 lbs. stew beef
1/4 c. flour
2 tbsp. oil
Salt and pepper to taste
2 cans (14 1/2 oz. each) stewed tomatoes (Del Monte)
1 can (13 3/4 oz.) beef broth
4 med. carrots, cut in 1 inch chunks
2 med. potatoes, cut in 1 inch chunks
3/4 tsp. thyme
2 tbsp. Dijon mustard, optional
Parsley

Combine meat and flour in plastic bag and toss to coat. In 6 quart pot, brown meat in oil with salt and pepper to taste. Add remaining ingredients except mustard. Bring to a boil. Reduce heat, cover and simmer 1 hour or until beef is tender. Blend in mustard if desired. Garnish with parsley. Serve with crusty French bread. Serves 6-8.