DIJON BEEF STEW

2 lbs lean beef stew meat, cut in 1 inch cubes
3 tbsp olive oil
1 large onion, chopped
1/4 cup all purpose flour
1/4 cup brandy, optional
2 cups beef broth or 1 can (13 1/2oz) beef broth
2 tbsp dijon style mustard
2 carrots, cut in 1 inch pieces
1/2 lb mushrooms, halved
1 tbsp butter or margarine
1/4 cup dry red wine
Chopped parsley

Heat 2 tbsp oil in large, heavy saucepan. Add onion. Saute until soft and golden. Remove.

Dredge beff cubes with flour.

Heat remaining oil in pan. Add meat in small amounts. Brown on all sides.

Add brandy, if used. Stir to scrape up bits of meat in pan. Cook off.

Add broth and mustard. Simmer, partially covered, for 1 hour, stirring occasionally.

Add carrots. Cook 20 to 30 minutes longer until tender.
Saute mushrooms in butter for 5 minutes. Add wine. bring to boil. Add mushrooms and wine to stew. Sprinkle with parsley.