American Beef Stew
The best version of this classic I have found.
5-6 cups of either homemade beef stock or boxed chicken broth
3 Tablespoons of tomato paste
1 T Asian fish sauce
1 T soy sauce
1 T worcestershire sauce
2 T vegetable oil
3 lbs boneless beef chuck, cubed or stew meat
kosher salt and freshly ground pepper
10 ounces button mushrooms, sliced (optional)
3 medium carrots, peeled and sliced
2 stalks celery, diced
1 yellow onion, diced
3 cloves garlic, minced
1 cup dry sherry (can substitute red wine)
2 T flour
2 bay leaves
thyme, several pinches
1 pound potatoes, peeled and sliced
4 ounces frozen peas
Use homemade beef stock if you are able! It seriously makes such a difference. I do that by roasting beef bones (about 3 lbs) in a stock pot in a 400 degree oven for about an hour. Remove the pot from the oven and fill the pot with water, taking care to deglaze the pan by using a wooden spoon to scrape up bits. Add some carrots (cut into chunks), a quartered onion, some celery, bay leaves and let simmer on the stovetop for a few hours. Add salt and pepper. This is your stock and you'll have some leftover for future use.

Start your stew by heating vegetable oil in a large stock pot. Season the cubed roast/beef stew with salt and pepper. Sear it off for several batches - do not crowd the pan. Put the seared meat off to a plate on the side. Use the same pan and cook the mushrooms for about five minutes in the remaining fat (if using.) Remove the mushrooms and set aside. Preheat the oven to 300 degrees. Add the onions, carrots, and celery and cook over medium heat for about four minutes. Add the garlic and cook for a minute longer. Add the tomato paste and cook for about two minutes, stirring continuously. Add the sherry, bringingto a boil and then turn down to a simmer for three minutes.
Add the fish sauce, soy sauce, Worcestershire, thyme, bay leaves, and sliced potatoes. Sprinkle the beef on the plate with flour and toss to coat. Return the beef, juices, and (optional) mushrooms to the pot. Season with salt and pepper. Place in the oven for 1 hour and 45 minutes.

Remove from oven. The beef should be very tender. If not, put it back in for a while longer. Add in the frozen peas and stir until heated through. If necessary, you can bring the pot to a boil on the stovetop and turn down to a simmer until it reducesd down to desired consistency. Check for seasoning and serve.