| 4 slices | Bacon, chopped |
| 1 pound | Beef chuck, cut into cubes |
| ½ cup | Flour |
| Sat and pepper |
| 6 | Shallots, peeled and cut in half |
| 6 | Carrots, peel and cut into chunks |
| 2 | Potatoes, cut into chunks |
| 2 tablespoons | Tomato paste |
| 1 ½ cups | Chicken broth, plus more if needed |
| 2 - 3 tablespoons | Mendocino Mustard Hot & Sweet |
| 2 tablespoons | Heavy cream |
| Fresh parsley or thyme springs for garnish |
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Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.
Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.
Add shallots, carrots, potatoes and tomato paste and stir. Pour in broth and simmer for 90 minutes.
Stir in cooked bacon, mustard and cream. Garnish with a scattering of parsley or sprigs of thyme.
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