When I was a kid, stew was some weird “on sale” meat, cooked to death with veg that was marked down because they were starting to rot. (We’re Jap-Am, so cooking chunks of meat definitely does not come naturally.)
College commissary versions of stew, full of super-processed “flavorings” and fillers, did not alter my impressions.

So, it was only an appointment to donate blood, plus a humongous craving for red meat (economy has led me to go almost vegan) that made me buy some marked down country-style pork ribs.

OMG, stew is so yummy when it isn’t made from stuff only a hair’s breadth from the trash bin. And, real seasonings, judiciously applied. Wow, my pressure cooker and slow cookers are going overtime with bean and veg stews.
Winter squash stew seasoned with chipotle, yea! yea! yea!

Now, if only I could find a mark down on lamb. . . .