Ingredients
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes1 can (14-1/2 ounces) diced tomatoes, undrained1/2 pound sliced fresh mushrooms4 medium carrots, sliced2 medium onions, sliced2 celery ribs, chopped1 cup Burgundy wine or reduced-sodium beef broth1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon ground mustard1/4 teaspoon pepper3 tablespoons all-purpose flour1 cup water
Preparation
In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.
