Hi,

No matter what meat you use (or what vegetables you add) always be sure to
nicely brown the meat first in some butter/oil on medium heat - it is the
carmelized juices on the meat and the bottom of the pan that add so much
flavor to the final stew.  Just be sure to scrape the browning off the
bottom of the pan when you add the liquid and start to simmer the meat.  

Here's two suggetions:

LAMB STEW meat, onion, carrots, bay leaf, garlic, thyme, oregano, can of
diced tomatoes, 1/2 can water, box of sliced mushrooms, veggie bouillon cube
or paste (or eliminate water and add veggie stock) - Simmer 2 hours

BEEF STEW meat, onion, turnip, thyme, beef stock (or water + bouillon) -
celery, squash carrot & zucchini (add these veggies half way through cooking
process).  Simmer at least 2 1/2 hours or in crock pot.

ANd here's a CURRY CAULIFLOWER SOUP I love:
1 head cauliflower - very rough chop 
3 stalks celery - rough chop
3 carrots - rough chop
1 tsp garlic
1 can coconut milk
1 can water
1 tsp veggie bouillon concentrate (cube or paste or powder)
1 tbsp vinegar or lemon juice
1 tsp curry
1 tsp tumeric, (salt) and pepper.  
SO EASY, just dump it all in a pot and simmer for about an hour until very
soft.  After cooking until very, very soft - puree soup with a "power stick"
or in a blender or food processor.  Garnish with finely chopped celery and a
sprinkle of curry.  Serve hot or cold.