Thrifty, wholesome, and satisfying this will be an added favorite to your dinner fare. Best of all, if you're making it for just a few it freezes well for future meals.
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds stew meat
2 tablespoons oil
1 cup water
1/2 cup beef broth
1 garlic clove, minced
1 onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups prepared mashed potatoes, from box if you prefer
1 tablespoon butter, melted
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.