Country Dijon Beef Stew

1 TBLS unsalted butter
1 small onion, chopped
8 ounces (2 cups) mushrooms, cleaned, trimmed, quartered
2 pounds boneless beef chuck, trimmed and cut into 1" chunks
4 TBLS flour
2 TBLS olive oil
1 can (14.5 oz) beef broth
1 TBLS worcestershire sauce
1 TLBS country-style Dijon mustard
3 carrots, peeled, cut into 1/2" pieces
1 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp black pepper

Heat butter in large pot over med heat. Add onion and mushrooms and cook 5 mins. Transfer to bowl.

Meanwhile, toss beef with 3 TBLS of flour. Add 1 TBLS oil to pot and increase heat to med-high. Add half the beef and cook 2 minutes, browning all sides. Transfer to bowl with onions/mushrooms. Add remaining TBLS oil and add second half of beef, cooking 2 minutes, browning all sides. Transfer to bowl, reduce heat to medium.

Add 3/4 cup of beef broth to pot. Whisk in worcestershire sauce and mustard, scraping up any brown bits on bottom of pot. Add mixture from bowl back to pot along with remaining beef broth. Cover and simmer on low for 15 mins.

Uncover and stir in carrots. Cover and cook additional 45 mins.

In small bowl, stir together 2 TBLS water, the remaining TBLS flour, rosemary, S&P. Stir into stew and cook 3 mins, until thick.

Serve with egg noodles.