Relatively easy meat stew in a Dutch Oven:
Start with a pack of meat from the supermarket (I like beef steak intended for stir-frying). Fry in the bottom of a Dutch Over, in oil, until you're sure it's cooked (cut a thick piece in half to check).
Add some coarsely chopped onions (you can buy them chopped, consider this) halfway through.
When meat is cooked, half-fill with cold water, and add a couple of packs of 'chopped vegetables', 'casarole vegetables', 'winter vegetables', whatever. If you have whole veg, chop freehand into inch cube pieces.
Crush about three stock cubes into it. I use OXO vegetable stock, generally.
Bring up to simmering, then leave the lid on, stirring every 10 minutes, and moving in and out of the heat so it's at no more than a simmer (you should be able to see currents in the liquid, but not bubbles).
Will be ready to eat in 30 minutes, and stay good as long as overnight (reheat it on another fire, obviously). Eat with crusty bread.
Needs a dutch oven, a fire, a big wooden spoon, and 5-10 pounds worth of ingredients from the supermarket. Looks and smells(!) authentic, and makes great set dressing, while also feeding 4-6 people.
This can be easily adapted to suit people not eating meat by leaving out the meat and using canned mixed beans. I would usually reckon on one normal size can of "mixed beans" and a half size can of kidney beans, added at the "add water now" stage. Chickpeas are also an option if you're feeling exotic. (or, like me, don't actually like beans...) --Pufferfish