Bordeaux Mustard Herbed Beef Stew
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.