In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender.