Annie'S Beef Stew - cooking recipe

Ingredients

1 (35 oz.) can whole peeled tomatoes
3 Tbsp. Dijon mustard
1 1/4 lb. potatoes, peeled and quartered
6 carrots, peeled and cut into 1-inch chunks
1/2 lb. small mushrooms, halved
2 onions, sliced
2 cloves garlic
1 1/2 lb. top round, cubed
2 Tbsp. flour
1/2 tsp. salt
1 bay leaf

Preparation

Drain liquid from tomatoes into bowl.
Stir in mustard.
Chop tomatoes.
In 5-quart pot, layer half of potatoes, carrots, mushrooms, onions, garlic and beef.
Sprinkle with tablespoon of flour and 1/4 teaspoon salt.
Top with half the tomatoes and liquid.
Repeat layers.
Add bay leaf.
Cover and bring to boil over medium heat.
Reduce heat and simmer for 2 1/2 to 3 hours until meat is tender.
Remove bay leaf.