Beef Stew

In a hurry. Gonna do this one free-form style.
This stew is one of my staples. That means it's easy, it's tasty, and you can make a lot of it and it will last a few days. I do this one in a crock-pot. I suggest cooking on low for ~12 hrs but if you're wanting food that day you can cook on high and it should be ready in about 6.

I usually go with anywhere from 2-3 lbs of beef. A good roast will work or you can buy stew chunks. I like the big-ass roast better because it's beautiful to watch the meat just fall apart when it's done cooking.
What else do I put in it?
onions (duh)
garlic
carrots
potatoes
tomatoes
1-2 cans of diced tomatoes
1/2 head of cabbage
1 beer (of darker variety. The really hoppy beers make great stews.)
And I added celery this time since I had it.

Chop up the onions and throw those in first to make a nice bed for your meat. Some people like to make a dry-rub or seasoned flour coating, sear the meat in a pan, and then add to the pot. Go with what you like. Lately, I've just been throwing it in as is after seasoning with a little s/p. Then add in the rest of the fresh and canned vegetables, except the cabbage. I usually add this towards the end.
I add a little flavor concoction I made up. Two parts balsamic vinegar and worcestershire sauce to ~1 part red wine vinegar. Enough to make ~ 1 cup. Add that in with everything else and don't forget the beer. That should be plenty of liquid but add water if the meat is not covered.
I usually let this cook for several hours and then come back and season.
Salt, pepper, granulated garlic (I love garlic), thyme, a little rosemary, and some Texas Pete hot sauce. Not a lot of hot sauce, just enough to give it a little kick.
Once it is at least halfway through I'll add the chopped cabbage.
Once the veggies are soft and the meat is falling apart you're good to go.