I like to cut up a buffalo roast, stew-sized. Then add chopped onion, rotel tomato, couple sweet potatoes, tomato sauce, garlic, thyme, salt & pepper, cheyenne pepper (optional, also, use non-spicey if prefered on the rotel above), and either beef broth or red wine (I use the wine myself), plus WHATEVER veggies I happen to feel like that day.
After it's cooked for the day I add broccoli at the end.
(will send another later tonight...hubby just back from music practice..gotta go!)