2 Tbsp Olive oil
2 onions, chopped
1 lb. stew meat
2 carrots, diced
1 parsnip, diced
1/2 tsp brown sugar
12 small potatoes, scrubbed and quartered
red wine or beef stock
salt & pepper
1 bay leaf
1 tsp basil

Heat oil in a dutch oven and saute onions until translucent. Remove and add in stew meat, letting it brown and turning occasionally. Remove the meat and add a little more oil, adding carrots and parsnips. Saute for a few minutes and then add the brown sugar. Stir in salt and pepper to taste (1 tsp salt and 1/4 tsp pepper?) a bay leaf and basil.

Deglaze the pan with a little wine or beef stock and put everything including the potatoes into a casserole dish with the potatoes. Pour red wine or beef stock to cover. Bake at 350 for 1 1/2 hours. Check seasonings and serve.

Note:  sometimes I buy a roast and cut it into chunks for stew.  Seems to work just fine.  Stew meat tends to be expensive – not sure why – and roast is often cheaper per pound.