Beef Casserole

Beef Casserole

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless round steak, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 cup water
1/2 cup beef broth
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk and butter)
1 tablespoon butter, melted
Paprika

In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.

In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.

Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer Makes 6-8 servings.