We cook this in a big cast iron cauldron over a fire in the backyard. I imagine it would be equally good on the stove, but I have no idea what burner setting you'd use.
The recipe is more a concept than specific amounts. You'll have to scale to what sounds good to you.
a few potatoes, cubed
up to 1 lb carrots, sliced
mushrooms - as many and whatever king as you like; I have dried shiitakes on hand and usually break a few of them into small pieces and include them with the fresh mushrooms
1 eggplant, cubed
2 big onions, chopped in large pieces
2 cans of tomatoes (14.5 oz)
olive oil
1-1.5 lbs beef (some cheap cut) cut into chunks with major pieces of fat/gristle removed [I used 'boneless beef chuck roast' last time... it was a pain to clean up - lots of gristle - but cooked up REALLY tender/yummy]
2 old world Polish sausages (from a family meat market in KC... or some other very garlic-y, smokey, flavorful sausage)
1/2 - 1 head garlic, minced
2-4 3" sprigs fresh rosemary, leaves stripped from stems and minced
1/2 - 1 c red wine
2-3 T red wine vinegar
lemon juice - about 2 lemon's worth
1.5 T Worchestershire sauce
2 t liquid smoke
salt
Fill the cauldron, veggies first. I usually put potatoes on the bottom, because if they burn, I care less about losing a few potatoes than anything else :-).
Heat skillet over high heat. Add a bit of olive oil and the beef chunks. Sear (they don't need to cook through, just get some color). You'll probably want to do this in two batches. Add to top of veggies. Turn down heat and fry sausages, again to get color. Add to stew.
Top with garlic, rosemary, wine, wine vinegar, lemon juice, Worchestershire sauce, liquid smoke, and salt to taste. Add water to bring liquid level to 2" below the top of other ingredients. Cover, and put over fire to cook. You can stir occasionally. I'd guess Bryce has it on the fire for 1.5 - 2 hours.
