Prepare Beef Stew: Heat oven to 350°F. In large skillet, heat 1 tbs. Oil. Add onion, mushrooms, and garlic. Saute, stirring, till onion & mushrooms are golden. Remove to shallow 1 1/2-quart casserole.

In plastic bag, combine 1/4 cup flour, the salt & ground pepper. Toss beef cubes in flour mixture. Add remaining oil, beef cubes, half at a time, to skillet. Saute til beef is browned on all sides. Remove beef cubes to casserole as they are browned; toss with onion mushrooms.

In small bowl, with wire whisk, beat broth, orange juice, tarragon vinegar, orange rind, Worcestershire sauce and the remaining flour til smooth; add to skillet. Cook, stirring, til mixture thickens slightly; stir into mixture in casserole.

Cover casserole tightly with lid or aluminum foil. Bake 1 1/2 hours or til meat is tender.

Meanwhile, prepare Whole-Wheat Crust: In medium-size bowl, combine flours, baking powder, parsley, tarragon, thyme, salt, cracked pepper. With pastry blender, cut in butter til mixture resembles coarse crumbs. With fork, stir in water, 1 tablespoon at a time, just til dough holds together when pressed lightly into a ball.

Between wheets of waxed paper, roll out crust to fit top of casserole. When beef is tender, uncover casserole and place crust on top of meat mixture. Sprinkle oats and sesame seeds over top.

Bake 20 to 25 minutes longer or until crust is golden brown. Serve from casserole.