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Here are some tips, in no particular order:
o First, you make a roux...look it up on the internet, but basically you cook equal parts flour + fat until the flour is as dark as you want it (lighter for something like chicken stew, darker for beef stew or a gumbo.)
o Stock is much better than water if you've got it. Homemade is better, but store-bought stock is better than water. A little wine doesn't hurt either.
o Not under- or over-cooking the protein matters, even for stew. Low and slow is the way to go. I put it in a big dutch oven, bring it to a simmer on the stove, then into the oven at 250 until done. Chicken takes about 45 minutes to get tender, beef or pork about 2 - 2 1/2 hours.
o Herbs are good. So's tomato paste. Since I never use a whole can, I smoosh it flat in a sandwich bag, put that in the freezer, and break off chunks as I need it.
o Bones are awesome for flavor, either with making homemade stock or using a bone in cut in the stew. Chicken thighs work great, for instance.
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