Trim excess fat and silver skin from the stew meat
Cut the meat into even bite-sized pieces if needed
Pat the meat dry with paper towels
Season with salt and pepper
Dredge lightly in flour if a thicker stew is desired
Heat oil in a heavy pot over medium-high heat
Brown the meat in batches on all sides
Remove the meat and set aside
Sauté onions, garlic, and other aromatics in the same pot
Add broth, stock, water, or other stew liquid
Return the meat to the pot
Add vegetables, herbs, and seasonings
Bring to a simmer
Cover and cook low and slow until tender
Stir occasionally and add liquid if needed
Taste and adjust seasoning before serving