Place the flour, salt, and pepper in a small bowl. Rub 1 tablespoon of the flour mixture onto the beef Heat the oil in a large nonstick skillet over medium high heat. Add the beef and cook, turning frequently, until browned, 6-8 minutes.
Place the vegetables for stew and the remaining flour mixture in a 5 or 6 quart slow cooker; mix well. Place the beef on top of the vegetables. Combine the soup, mustard, and thyme in a small bowl; pour over the beef Cover and cook until the beef and vegetables are fork tender, 5 6 hours on high or 10 12 hours on low.
Transfer the beef to a cutting board and keep warm. Remove the vegetables with a slotted spoon to a bowl; set aside. Pour the sauce into a medium saucepan; bring to a boil over medium high heat. Boil, stirring occasionally, until the sauce is slightly thickened and reduced to 1 1/2 cups, 6-8 minutes. Cut the beef into 16 slices; transfer to a serving platter. Spoon the vegetables around the beef and serve with the sauce.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8|
|Calories from Fat: 98 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 85.4mg||26 %|
|Sodium 418.6mg||14 %|
|Potassium 598.9mg||16 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 7.8g|
|Protein 32.5g||46 %|
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Calories per serving: 271
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