Pat the meat dry with paper towels. Mix the salt, pepper and flour. Roll the meat in the flour in batches. Heat the oil in a frying pan, brown the meat in batches.
Return all the meat to the frying pan, add the stock and bay leaves. Cover and braise on low heat, stirring occasionally, for approx. 1 1/2 hrs.
Add the mustard, honey and cream, heat through and season.
Serving suggestion: pasta or potatoes.