Lamb and barley are a classic. Avoid the more expensive cuts; lamb shanks and even lamb neck bones flavor and thicken the stew.
Hunter stew, tomato sauce or gravy?
Grandma was Sicilian and made a thin, soupy sauce. Like most Americans, I like mine thick. A liquidly stew is a soup; pour it over a starch and it’s gravy or sauce. Stretching one ingredient and pulling back another creates a different dish,. Why bother with a different recipe?