Bruce aidells wrote a book called the great meat cookbook that is not exclusively about stews, but there’s a fair number of stews in there. He’s got a fairly comprehensive introduction
James Peterson has two books, one is called “cooking “ and the better one is “essentials of cooking” that are general but they have information about stews that is kinda valuable. Ditto Jacques Pepin.
my sentimental favorite is to recommend Paula wolferts clay pot cooking, but that’s a bit of complexity not everyone will relish.
it’s funny, there must be 47 books written about soup for every one about stews.
my simple advice? Focus way more on the initial browning step than you think you need to. When they say don’t crowd the meat, listen! I always brown in a carbon steel skillet or two and then transfer to a pot (often clay) to do the slow cooking part of the recipe.
oh, and make your own stock. Don’t ever buy stock.
