PRE-HEAT THE OVEN TO GAS MARK 3, 3 2 5 ° F ( 1 6 0 ° C )
1. Heat a flameproof casserole (just large enough to hold the beef) until very hot. Rub the beef with the flour, which can have a pinch each of ground bay leaves and paprika in it. Pour the oil into the hot casserole and brown the beef quickly on all sides over a medium heat, then take the beef out and set aside.
2. Brown the carrots and onions for 1 minute in the oil. Place the beef on top, stir the water and mustard together and pour over. Season well, cover, and cook for 1 1/2 hours, until tender.
3. Serve sliced with the juices and vegetables pureed together (for a sophisticated version) or as they come for a little rustic vigour.