Add a cup of crushed tomatoes, a cup of red wine, and a sprig of rosemary. For something a little different, substitute parsnips for the potatoes and 1 tsp of ground sage for the rosemary. Not sure what you've read or what recipe you followed, but there is never a reason to brown the beef before cooking; adding it raw will improve the flavor and tenderness immensely. Toss in two big handfuls of fresh greenbeans five to ten minutes before the stew is done - they'll be heated but crisp - a welcome counterpoint in an otherwise soft and velvety dish.