I think I found the nirvana of stew: Guinness stew. I made a batch for Imbolc, using a recipe from Candlemas: Feast of Flames. But, it’s so easy you don’t even really need a recipe.
Heat a couple tablespoons of oil in a Dutch oven. Add a pound of meat, cubed, and sear. The meat can be whatever. I used beef, but pork or venison would be lovely. Remove the meat and set aside. To the remaining oil, add 3 or 4 sliced onions, a few sliced carrots, 5 or 6 sliced potatoes, and a few ribs of sliced celery. Cook until the onions are wilted. Add the meat back in and stir together, then sprinkle with about a tablespoon of flour. Mix well.
Add a pint of Guinness, mix it all together, and toss in a bouquet garni. Cover the pot and put into a 400-degree oven for 2 hours.
When it’s done, you’ll have the most luscious stew ever. Serve with some crusty bread. And more Guinness.