OK - I am providing a link to Classic Beef & Noodles
, a recipe that is, while not the VERY basic, it will show you exactly what YOU can create if you just follow the recipe. I know this says it's for a slow cooker but you can make it in a Dutch Oven on the stove - or even transfer to oven. Stove top just be sure to cut the burner down to low so things don't burn. It might take an hour or two but just test the stew beef for tenderness. At one point you may feel the beef is actually done but if you let it cook longer the meat will start to break down and become even more tender and pullable. First, start with these basics for everything you cook:
Print out your recipe and read the WHOLE THING from start to finish. This will give you a "heads up" on instructions and how to add ingredients and when.
Check your cabinets for all ingredients
On the day of cooking do what is called mise en place
. It's just a French term that basically means "everything in its place" and it forces you to go over your recipe to make sure you have every ingredient. Measure out everything and place in individual bowls in the order they are needed. If there are several things that can be added at one time they can all be measured and dumped in the same bowl.
This also helps with the timely addition of ingredients while cooking. When you get to the part of a recipe that says "add 1 cup chopped onion" you aren't scrambling to chop an onion while something cooks for too long and possibly burns.
I hope that helped a little and seriously, if you start there then you will be cooking anything and everything in no time. Just follow the recipe and things should be fine!