My version of your regular ‘ole run-of-the-mill, hodge-podge, whatever’s in the fridge, beef stew.
Cut beef into chunks (any beef will do, but I like chuck roast) and sprinkle with salt and pepper.
Heat a little oil in a large saucepan and sear the beef in it.
Turn the heat to low and add 2 Tbsp flour and garlic and chili powder to taste. You should now have a thick paste,or roux, if not add more flour or oil. Cook on low heat until paste is well browned but not burnt.
Add 2 or 3 chipotle peppers and the accompanying juices from a can of smoked chipotle peppers (you can freeze the rest for later use) and mix with the roux and beef.
Turn up the heat to med-high and stir in 1/4 cup water. Add some chopped onion and cook until golden adding water as needed to keep from burning the roux.
Then throw in your other veggies (I like carrots, corn, and potatoes or rice) and add ~5 cups water. Bring to a boil and let simmer for 20 min or until beef is tender and veggies cooked. Add bullion, salt,and pepper to taste.