Beef And Onion Stew With Mustard Gravy - cooking recipe

Ingredients

2 Tbsp. flour
salt and pepper
2 lb. beef stew meat, cut into 1 1/2-inch cubes
3 Tbsp. oil
1 lb. onions (4 to 5)
2 cloves garlic
2 c. beef broth
1 bay leaf
1 tsp. dried thyme
2 lb. boiling potatoes (about 6)
1/4 c. Dijon mustard
Kitchen Bouquet (optional)
1 c. frozen peas
2 Tbsp. chopped fresh parsley (optional)

Preparation

Combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Dredge meat in flour mixture.
In a Dutch oven, heat 2 tablespoons oil over medium-high heat.
Add meat and brown well, about 5 minutes.
Remove.
Peel onions and cut into quarters.
Mince the garlic.
Add the remaining 1 tablespoon oil to pan and heat.
Add onions; saute until beginning to brown, about 10 minutes.
Stir in garlic.
Return meat to pan, along with broth, bay leaf and thyme. Cook until meat is almost tender, about 1 hour.