No precise amounts here. I put in what I have.
Brown meat and onion in batches - not too much or it won't brown, it'll steam - and remove to a bowl (or slow cooker, if you're doing that instead of stovetop). Deglaze bottom of pan with a little beef stock after each batch; pour that liquid into the bowl with browned meat and onions. Continue until all the meat and onions are done.
Stovetop preparation: Return meat, onions and all liquids to the stock pot. Add all your vegetables to the pot, then cover with beef stock. Lid on and bring to a boil. Turn heat down to low and simmer 2 hours.
Slow Cooker preparation: After all meat and onions are done, add vegetables and enough stock to completely cover. Cover and cook on low all day.
Submitted By: Dellaina
The vegetable prep and browning in batches takes some time, so plan ahead. It's labor-heavy, but it's worth it. Have a nice glass of merlot while you're browning! Sometimes I'll deglaze with a good red wine instead of stock.