the whole point of stew is that it is pretty much automatically easy and tasty whatever you do. you don't really need a recipe.
basic principles - Fry/sauté everything before you introduce liquid as the surface chemistry from the frying adds to the yumminess.
the yumminess is enhanced by using fat as many complex flavours are fat soluble and a low fat stew will have a flatter taste profile. also a slug of beer, wine, brandy or sherry (but not more than one of these) and a good quality stock, and fresh herbs.
the remaining ingredient combo can just be whatever you have to hand or is on special offer at the supermarket and you can't really go wrong.