2 pounds lean stew meat
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 medium onions, sliced
1 1/2 cups small mushrooms
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can whole tomatoes, undrained and cut in half

Heat oven to 325 degrees. Mix beef, carrots, celery, onions and mushrooms in a Dutch oven or large baking dish. Mix flour, thyme, mustard, salt and pepper and stir into beef and vegetables. Stir in remaining ingredients. Salt and pepper to taste. Cover and bake about 4 hours or until beef is tender and stew is thickened.

Makes 8 Servings
Serving Size: 8-12 ounces