Yo. I'm hungry, so I checked the larder.

1.5 lb. Beef stew meat (don't ask it's pedigree)
Two decent-size potatoes. I had baking potatoes. Works fine.
Celery (2 stalks)
Half brown onion
One green bell pepper
8 oz. large button mushrooms
three carrots
two broccoli heads
1 package onion soup mix
1 package beef seasoning (found it in the market in meat case area
1 bottle Harp Lager (Irish, of course)
Enough water to nearly (but not quite) cover everything in the pot.
Tsp cracked black pepper
Tsp fresh chopped or dry Basil
Tsp Tarragon
Generous splashes of Worcester Sauce, about a tablespoon and a half if you feel like tasting it.

Brown the meat, covered with the beef seasoning, in olive oil. turn frequently. Pour in a stock pot, oil, flavoring, meat and all. Turn on the range burner under the pot.

Add water, cup at a time and bring to slight boil, then turn down to medium. Cover.

Cut/chop/or dice up and add the other ingredients, except hold the beer until last.

Cook about a half hour at a slow boil or high simmer. Then add the beer.

Cover and cook another hour.

You can add thickeners. I use a flour and stew juice mix, making a thick paste (must be warm or the paste will turn into dough when you add it), then adding it to the stew and stirring to make it blend.

Turn off heat and allow to sit ten or fifteen minutes before serving. You could make dumplings with this. I never have, but sounds good.