Mine. Beef chunks that are cooked in broth, red wine and other spices for a long time. As the liquid reduces, more water or broth is added. This is done until the beef is almost fall apart tender. Then more liquid is added to get the approximate amount of stew you want. Take some flour and put it in an old jar. The amount depends on the size of your batch of stew. Add broth to the jar. Cap and shake like hell until all the flour is in a slurry. Pour it into the pot and stir until mixed. Take a taste and adjust the seasoning. Add in the mixed veggies (amount to your preference), and brew on low until the sauce thickens. If necessary, add a bit more flour/broth mixture to thicken even more.
There are variations on this, depending on how I am feeling that day.