I am so proud of this recipe because I made it up and I am not normally good at that AT ALL! We decided this stew was one of the best we've ever made.
Only warning is, you may decide to skp coating the meat chunks w/ flour before browning b/c the flour makes the stew thicken up incredibly and it is a little floury, however, if you do use the flour-coated meat, the bonus is you have to add so much extra beef stock that it makes tons of gravy! ;-)
If you decide to coat the meat pieces w/ flour mixture, since it will thicken, you'll need to stir more frequently like maybe once every 10 minutes and keep adding stock a little each time. If you don't coat the meat, you'll need to add some flour water mixture for the last 10-15 minutes of cooking so it thickens.
Here's what I do:
1 med onion, diced/sliced~~cook that in some olive oil after
meat is done and out. I just browned the onion a bit. Throw meat back
in along w/ 2-3 cut up carrots and potatoes (skin removed)and add the
premade gravy/liquid stuff and simmer on low 1.5 hrs stovetop w/ lid
on. Stir every 10 min or so and add more beef stock as you go b/c the
flour will make it stick:
Oops, almost forgot, for the last 15-30 minutes of cooking I threw in about 1/2 cup of baby frozen peas straight from freezer. They are really tasty in it.