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Ingredients

• 1 1/2 pounds stew beef, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• Salt & Pepper to taste
• 1 clove of garlic, minced
• 2 tablespoons olive oil
• 2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
• 2 cups beef stock
• 1 can (4-ounces) mushroom stems and pieces (drained)
• 4 medium carrots, peeled and cut into 1-inch chunks
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 2 teaspoons sugar
• 3/4 teaspoon dried thyme, crushed
• 1/4 to 1/2 teaspoon ground nutmeg
• 2 tablespoons Dijon mustard