This came out pretty good.

Apologies for being an eye-ball measure cook but the below should be
pretty close.

1lb stew beef, cut to about 1/2 inch cubes
28oz can diced tomatoes (with juice)
4oz can mushrooms (with juice), fresh would be fine but I had cammed
4 small carrots (about 1.5 cups small chopped)
2 large potatoes (about 1.5 cups cubed)
1/2 medium onion (1/2 cup, more would be fine)
1/2 ts bourbon smoked black pepper
1/2 ts roasted granulated garlic
1/4 ts chipotle and ground black pepper (use less for some tastes)
2 beef bullion cubes (a salt free mexican version)
1 cup water

This was very flavorful and develops even better with longer cooking or
fridge then reheat. If you do not like very spicy, consider starting
with 1/8ts of the chipotle pepper blend as you can always add more
later. The use of canned mushrooms is just right for us, but fresh
would also work. I happened to only have canned on hand at the time so
used that.

There is an alternative version of this. Add a can of corn and measure
the liquid as part of the water. I prefer the simplicity without the
corn but the classic version of this uses either canned, fresh scraped,
or frozen corn (about 1 cup).

The tomato can should be diced or stewed and broken up. Sauce will not
work here.

Smile, not many recipes posted here but I keep them rolling at times!