1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard
1. Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2. In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil. Add minced garlic, stir, and cook about 2 minutes longer.
3. Add all remaining ingredients except mustard. Bring to a boil; reduce heat to medium-low/low (depending on your stove). Cover and simmer 1 and 1/2 hours or until beef is tender.
4. Blend in mustard. Garnish and serve with warm crusty bread or cornbread muffins.
Makes 6 to 8 servings