I don't have a recipe for beef stew, but I can tell you tricks on how to make a good one. These will work with beef, lamb, pork or game.
Dredge the meat in flour. I add salt, pepper and any kind of powdered herb to the flour.
Heat oil in a cast iron skillet - I use canola oil because I can get that good and hot without smoking. Fry the floured meat pieces until you get the brown you like. Remove the pieces and put in a cast iron pot with a lid. If you still have oil, fry/saute onion and garlic in it, then when that's done, add to your cast iron pot. Add about 2 cup of broth to the cast iron pot, then cover, put heat on low. Add whatever seasonings you like here.
Use whatever vegetables you like (might want to avoid the cabbage family - they don't smell appetizing when cooked for hours). I like to chop veggies about the same size as the meat pieces. Add hard vegetables first, then softer ones, peas last (if you want to use peas). Keep the heat low and slow and let it go for a couple of hours. If the sauce is stiff, add more water. If the stew seems a little soupy, take some of the sauce and mix a bit of flour in it, then add to the stew. Or if that's a bit taxing, mash one of the potatoes.
Stew is done when the meat is done.