stew is stew up to a point, but one can change the flavorings...go central European with a goulash or parikash (onions, garlic,tomato, paprika (lots) red pepper, sour cream at the end to blend with the juices.) Or go Belgian with garlic onions and beer (bay leaf and thyme) thicken broth with a slurry (cornstarch or arrowroot)
whatever you do, stew meat needs long slow cooking for tenderness.