Party Beef Casserole

I found this recipe in Taste of Home. Most of my family think it is the greatest! I add lots of mushrooms and the boys pick them out and put them on my plate. I highly recommend Taste of Home. They are proven recipes with simple ingredients. No searching around for something exotic that you aren’t even sure what it is! Visit Taste of Home’s website at www.tasteofhome.com They have a fantastic recipe search. I also purchase their recipe books often. I really enjoy them. This is slated to be served during the second week of November. First person requesting a dinner invitation will be granted.
Party 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 canola oil
1 cup water
1/2 cup beef broth (I sometimes add more)
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 (I sometimes add lots more!)
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk and butter)- these have to be ‘real’ potatoes none of that cheating with the ‘fake things’.
1 tablespoon butter, melted

Directions
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. Cover and bake 15-20 minutes longer. Yield: 6-8 servings.