Toss beef cubes in cake flour to lightly coat, then dust off and set aside.
Heat oil in a large pot and fry the beef cubes until well browned.
Add the Dijon mustard, wholegrain mustard, garlic, tomato paste, Robertsons Thyme and KNORR Beef Stock Pot, allow to cook for 1 minute stirring.
Add the red wine and water together with the vegetables and bring to the boil then cover and reduce the heat to a simmer and allow to cook for 45 minutes stirring occasionally.
Serve with rice or creamy mash potato.