"Stew meat" could be anything but, unfortunately, is often from the round. I avoid it as it is lean and doesn't do well stewed (it comes out dry from overcooking). In order to avoid this the meat must be cooked rather briefly, not stewed.
To boost flavor, keeping it at the size it is now (i.e., not grinding it or cutting it or chopping it first) brown the meat in very hot oil, quickly, browning well and turning to get all sides browned. Remove the meat from the pot then continue with your recipe. After the necessary combinations/ingredients are in the pot and cooking, add the meat and simmer GENTLY. Test often after the first several minutes and remove the pot from the heat when the meat is tender. (If the liquid in the pot has not sufficiently reduced to your liking, remove the meat first, then reduce, then add the meat back. If round it cannot be left in the pot or it will overcook.
For texture, when the meat is done you can either remove it separately, mince or chop in a processor, then return to the pot, or you can use a blender or processor on part, some, much or all of the contents of the pot to get the texture you wish.
Too add smoky notes (and flavor) add ground bacon at the beginning of the cook, or use smoked paprika or chipotle, or all.
