Do you have a favorite stew recipe? The main thing to remember when canning stew is to NOT cook to "ready to eat" tenderness before putting it in the jars. The 75-90 minute (pints or quarts) processing time is your "final cooking time"... if you put "ready to eat" stew in the canner, you'll end up with seriously overcooked food.
I haven't used a recipe for years... sorry, I can't help with that. When making chicken and gravy, I dredge the chicken chunks (I figure about 1 1/2" pieces... much smaller and you can end up overcooking) in flour mixed with seasoned salt and a bit of poultry seasoning... probably 1/2 tbsp and 1/2 tsp respectively to 1 cup flour. Then l cook it in a bit of butter (or half butter and half olive oil) just until opaque.
I dump it in a kettle, and add water to cover. Bring to a simmer and cook just until the chunks are cooked through... generally 15-20 minutes is plenty. I'll adjust seasonings at this point... add a bit of black pepper or whatever. Then I put in jars, leaving 1" headspace, and can (10# pressure, or whatever is appropriate for your altitude) for 75 minutes for pints. A pint of stew alone (without potatoes, carrots, etc) is just enough for a meal for us, so I never use quarts.
I basically use the same method for pork and beef, using appropriate seasonings... a bit of red pepper really gives a nice "zing" to pork, especially.
Www.allrecipes.com has been a good source for useful recipes over the years...
Summerthyme