1 1/2 lbs. stew beef
1/4 c. flour
2 tbsp. oil
2 cans stewed tomatoes
1 can beef broth
4 med. carrots, cut into 1-inch chunks
2 med. potatoes, cut into 1-inch chunks
3/4 tsp. thyme
2 tsp. Dijon mustard (optional)

Combine meat and flour in plastic bag, toss to coat evenly. In 6-quart pot, brown meat in oil, salt and pepper to taste. Add remaining ingredients, except mustard. Bring to boil, reduce heat. Cover and simmer 1 hour, or until beef is tender. Blend in mustard. Garnish with chopped parsley and serve with French bread. 6-8 servings.

Preparation time--10 minutes; cooking time--1 1/2 hours.