Bordeaux Mustard Herbed Beef Stew

Flour Mixture
  cup all purpose flour
 1 Tbsp Kozlik's Brown Mustard Powder
 1 Tbsp chopped fresh Italian (flat-leaf) parsley
 1 tsp chopped fresh thyme or 1/2 tsp / 2 ml crushed dried thyme
 1 tsp black pepper
 1 tsp salt
 1 ½ lbs boneless beef chuck, cut into 1 – 1 1/2 inch (2.5 cm-4 cm) pieces
Remaining Ingredients
 2 Tbsp olive oil
 1 medium onion, peeled and cut into wedges
 2 carrots, peeled and cut into 1 inch (2.5 cm) pieces
 1 cup mushrooms (halved if large)
 2 medium potatoes, cut into 1 inch (2.5 cm) cubes
 3 Tbsp tomato paste
 ¼ cup Kozlik's Bordeaux Mustard
 1 bay leaf
 1 ¾ cups no-salt-added beef broth
 2 cups water

In large bowl mix together flour, mustard powder, parsley, thyme, pepper and salt. Dredge beef in fl our mixture, reserving leftover flour mixture for step 3.

In large pot (6 quart), heat oil over high heat to sear beef. Stir in onions, carrots, mushrooms and potatoes. Cook for 3 minutes. Stir in tomato paste, mustard, bay leaf and broth.

Stir water into remaining flour mixture (from step 1) before adding into the cooking pot. Bring to a boil. Reduce heat to low. Cover and simmer for 1 hour or until beef and potatoes are tender. Serve hot.