Slice onions, separating the dark green slices from the white and light green slices.
Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add white and light green onion slices, red peppers and garlic; cook 5 min. or until peppers are crisp-tender, stirring frequently. Spoon vegetable mixture into bowl.
Toss meat with 3 Tbsp. flour. Heat remaining oil in Dutch oven. Add meat, in batches; cook 8 to 10 min. or until evenly browned on all sides, stirring frequently.
Return all meat to Dutch oven along with the cooked vegetables, 2-1/2 cups broth, mustard, soy sauce, Worcestershire sauce and black pepper; mix well. Bring to boil; simmer, partially covered, on medium-low heat 1 hour to 1 hour 10 min. or until meat is tender.
Mix remaining flour and remaining broth in small bowl until blended. Add to ingredients in Dutch oven; mix well. Bring to boil, stirring constantly; simmer on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Remove from heat. Sprinkle with dark green onion slices.
Serve over hot cooked rice or pasta.
Prepare using beef stew meat.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.