This is a meat and gravy all in one dish. It's key to keep enough liquid in your skillet while cooking to provide gravy when it's done. You can use basically any cut of steak, because of the low & slow cooking method, any cut will turn out tender.
Cut meat into large cubes, drizzle with olive oil. Season with garlic, onion pwd., mrs. dash, & pepper. Rub to coat meat well, then sprinkle enough flour to lightly coat meat. Drizzle with a little Worcestershire sauce.
Place steak in a large cast iron or oven proof skillet, baking dish or dutch oven. Add vegetables on top. Pour enough hot water into pan to come almost to top of meat, cover bake 400* for 30 min., reduce to 325* bake for 1 1/2 hours, checking liquid level half way through. Add more water or broth if level is very low.
Remove from oven, add peas and mushrooms if desired, stir in with meat, add more water or broth to bring liquid back up if needed and simmer on stove top for about 20 min. IF NOT adding mushrooms or peas, go straight to next step.
Remove from oven, if broth is too thin, thicken with a cornstarch/water mix (Use 1 tbsp. cornstarch with 1 c cold water or milk) and simmer for about 5 min. Season with salt & pepper to taste.
TIP: To darken your broth, add a tsp of Kitchen Bouquet at end of cooking.