Instructions: A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day. We had it two nights ago. We love it!

Original main ingredient was veal, but I found veal dried out too fast so substituted the stewing meat. We have something called cross-cut blade steak here, which I use and its perfect! - Use your equiivalent tender beef.

Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss mushrooms in pan until lightly cooked and add to casserole with combined meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and pepper. Place tied herbs on top of meat

Cover and cook for two hours, stirring once during cooking. Remove herbs before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.