Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.
Serves 4
Per serving: 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein