Mustard-Herb Beef Stew

Ingredients 

1/3c flour
1T flat leaf parsley.snipped
1tsp snipped fresh thyme or 1/2tsp. dried thyme,crushed
11/2lbs boneless beef chuck,cut into 1 to 11/2' pieces
2Tbs olive oil
1 8 to 10 oz pkg cipollini onions,peeled or 1 med. onion,peeled and cut in wedges
4 carrots,peeled,cut in 1" pieces
1 8 oz. pkg cremini mushrooms,halved if large
8 tiny Yukon Gold potatoes,halved
3Tbs tomato paste
2Tbs spicy brown mustard
1 14oz. can beef broth
1 12oz. bottle dark porter beer or non-alcaholic beer
1 bay leaf

Directions 

In large bowl,combine flour,parsley,thyme,1tsp pepper and 1/2 tsp salt. Add beef,a few pieces at a time;stir to coat.Reserve leftover flour mixture.
In 6 qt. duch oven heat oil over med-high heat. Brown beef. Stir in onions,carrots,mushrooms and potatoes. Cook and stir 3 mins. Stir in tomato paste,mustard,and remaining flour mixture.. Add broth,beer,and bay leaf. Bring to boiling;reduce heat. Cover and simmer 1 to 11/4 hours until beef is tender. Remove and discard bayleaf. Serve with bread.