Deglaze the pan. You can use wine...or broth...or both...or water. I like to use wine and broth...it adds so much more flavor. Add about 4 cups of liquid.
I then peel and cut up to large baking potatoes, some baby carrots, about half a bag.
Put the meat back in and cook till meat is tender. About 30 minutes. Add in frozen peas and heat through...if you want. Take two heaping tablespoons of corn starch and a little water and make a slurry. Pour into broth and heat till it boils. Boil 1 minute to get out pasty taste.
Now, you can mash some potatoes and put stew on them, or noodles, or make a pie crust and make pot pies. Or make some biscuits to sop up the gravy. Very vesitile non-recipe,