When choosing your beef, avoid lean cuts and pick ones with more fat and marbling. Leaner cuts of beef tend to dry out during the stewing process.
Take your time with the beef as it stews. The meat is done cooking when the cubes of beef are effortlessly pierced by a fork. You want to cook this dish the entire time at slightly below a gentle simmer, around 165-170F.
If you want your stewing liquid to thicken up, you can add a simple cornstarch slurry made up of 4 Tbsp water and 3 Tbsp corn starch. Mix the cornstarch and water together with a fork, and then whisk the contents into your stew, stirring to combine thoroughly.
Try serving this stew in a bowl, on top of a mound of mashed potatoes.