I usually just wing it with stews. Fry off some chopped onion, chopped celery carrots and or parsnips, chopped peppers and possibly a clove of garlic. Coat the beef cubes in seasoned flour and seal them in a frying pan until all edges are golden brown. Then place in a casserole dish on the bed of veg. Pour over a can of chopped tomatoes, a couple of tea spoonfuls of mixed herbs and cover with beef stock (from a stock cube is fine. Put the lid on and put in a medium oven for a couple of hours. DO NOT EAT THAT DAY. Allow to cool and let the flavours mix and develop overnight, then reheat for 45 - 50 minutes the next day before eating. You may wish to thicken the juices before serving, but probably won't need to. The meat should now be really tender and full of flavour.
I do a Madhur Jaffrey curry which can be done with beef or lamb & is delish! You brown the meat, fry some finely chopped onions & add spices. Then make a paste in a blender with garlic, ginger, water & blanched almonds (or you can use ground almonds). Add the paste to the onion & spice mix, return the meat to the pan, add cream & simmer on low heat for a couple of hours.