Place stew meat in a bag with flour, salt, and pepper and shake to coat.

In a large skillet or Dutch oven, brown the meat in butter over medium-high heat.

Add chopped onions, garlic, red wine, beef broth, water, thyme, and basil to the pot.

Cover the pot.

Simmer for 2 hours, or until the meat is tender.

Add the whole baby onions to the stew.

Cook for 15 minutes, or until the onions are tender.

Stir in the sliced mushrooms.

Cook for 10 minutes, until mushrooms are softened.

Mix in the country style Dijon mustard.

Serve hot, over a bed of noodles if desired.