I usually cut the steak into chunks, roll it in seasoned flour, cook it in a bit of oil (to brown), then make a gravy mix around it (using the fat/flour/seasoning from the meat), increase the liquid level (i use a mix of stock and water) and let it slow simmer until the meat is very tender, depends on the meat how long, I sometimes add red wine, you can add extra vegetables towards the end, then I put it in a heatproof dish and put some puff pastry over the top.