• 2 pounds lean sirloin tip
  (look for an extra lean cut with very little marbling in the meat)
  
• 1 tablespoon olive oil
  
• 1 large onion, chopped
  
• 4 medium carrots, sliced
  
• 2 medium potatoes, cut into pieces
  
• 2 medium celery stalks, sliced
  
• 2 cups small mushrooms
  
• 1 teaspoon dried thyme
  
• 1 teaspoon ground mustard
  
• 1 cup water
  
• 1 cup dry red wine
  
• 1 (16 ounce) can no-salt added stewed tomatoes
  
• 3 tablespoons all-purpose flour
  

DIRECTIONS:

Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides. Add remaining ingredients except flour, salt and pepper to taste and reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.

Combine 1 cup stew broth with flour in a small bowl. Mix with fork or whisk and add to stew. Continue heating another 10-15 minutes or until thickened.