3 lbs. well trimmed beef round, 1 1/2 inch cubes
1/2 c. seasoned flour
1/3 c. vegetable oil
2 lg. onions, wedged
4 med. sized carrots, cut
1 1/4 lbs. small red skinned potatoes, quartered
3 ribs celery, cut 1 inch lengths
4 c. beef broth
2 tbsp. tomato paste
2 tbsp. Dijon mustard
Salt to taste
Pepper to taste

Coat meat, brown in Dutch oven. Add onions, carrots, potatoes and celery to potatoes. Cook 5 minutes. Add broth, tomato paste and mustard. Bring to boil. Return meat to pot. Cover and simmer 1 hour.