Beef Pot Pie Casserole

Adapted from Dinner Pies by Ken Haedrich

1.5 lb stew beef
1/2 c flour
1 large onion
2 package chopped mushrooms
some garlic (5 cloves?)
3 c beef broth (or 1 14 oz can and 1 cup of drippings from last weeks mole beef)
1/2 red wine (or sherry, if that's all you have in the house)
1 large potato
2 carrots
1.5 c frozen peas
3 tbsp tomato paste (or three good squeezes of tomato concentrate
1.5 tbsp Worcestershire sauce
1 tbsp brown sugar
1.5 tsp dried thyme
1.5 tsp dried oregano
1/4 c flour
1 c milk
2 c biscuit mix

Coat the beef with the flour. Then brown in pot in two batches, the remove. Then saute cut onion, mushrooms and garlic. Return beef, and add beef broth and wine. Simmer, and add potato, carrots, peas, tomato paste, Worcestershire sauce, brown sugar, time and oregano. Simmer gently for 30 minutes covered. Put 1/4 c flour in bowl, mix in ladlefulls of liquid from pot, stir until smooth. Add thickening agent to pot, simmer for a few more minutes. Add to large casserole dish. Mix milk and biscuit mix in separate bowl. Form into small discs, place on top of beef mixture. Back at 375 for 40 minutes.