Season both sides of steak with salt and pepper.
Cut into strips, then into bite-sized pieces.
Place in crockpot and fill with water to cover beef.
Sprinkle more salt and pepper over water in crockpot.
Cook 4-6 hours on high.
Remove beef; reserve broth and set aside.
You can refrigerate for two to three days if desired.
To crockpot, add cooked beef, 2 cups of homemade beef broth, mushrooms, onion, garlic, salt, pepper, flour, tomato paste, Worcestershire sauce, oregano, thyme, parsley and rosemary.
Cook on high heat about an hour.
Add corn and peas and carrots.
Cook on high about one hour, 30 minutes, until veggies are tender.
Meanwhile, in Dutch oven, boil potatoes in water.
Drain potatoes in colander; return potatoes to Dutch oven; mash potatoes.
Add butter, half-and-half, Italian cheese blend, garlic powder, pepper and salt.
Mix thoroughly.
Spread potatoes over top of beef filling.
Cover with cheddar cheese.
Cook in crockpot an additional 30 minutes until potatoes are hot and cheese is bubbly.
Garnish with fresh parsley, thyme or oregano, if desired.