French Beef Bourguignon

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2 tablespoons vegetable oil

2 pounds boneless beef chuck, cut into 1-inch pieces

2 cups carrots, cut into thin pieces about 4-inches in length

2 stalks celery, sliced

1 small yellow onion, peeled and diced

14 1/2 ounces diced tomatoes, undrained

1 cup white button mushrooms, chopped

1 cup dry red wine

1 teaspoon salt

1 tablespoon fresh thyme leaves, chopped

1 teaspoon fresh basil, minced

1 teaspoon dry mustard

1/4 teaspoon freshly ground pepper

1/4 cup water

2 tablespoons flour

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