FRENCH BEEF STEW

1 1/2 pounds cubed beef stew meat
1/4 cup all purpose flour
2 tablespoons vegetable oil
2 14.5 ounce cans Italian style diced tomatoes
1 14 ounce can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon style prepared mustard
salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve with French loaves.