I liked this one, which I found on the internet and changed somewhat. It uses chicken, which is cheap. Use large, thick-botomed pot, or crock pot.

Chicken Stew

2 pounds chicken breast meat, cubed.
2 large onions, roughly cut
2 large carrots, sliced
3 medium potatoes, cubed. Use Yukon (firm) type preferably
3-4 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
1 teaspoon celery seed
1 teaspoon white pepper
1/2 teaspoon Hy's Seasoning salt (or whatever you like)
Optional- lentils, mushroom, etc.

1 cup fresh or frozen peas
1 cup fresh or frozen corn kernels

Brown chicken if desired. Add half onions and brown slightly. Combine ingredients. Cook slowly. If one likes potatoes on the firm side, add at half-way point. Green peas (and/or cubed green/red bell peppers for color) added in last 20-30 minutes.
Cook on low for 6 hours or so, adjusting seasoning and broth/and or water level.

Lamb can be expensive as noted above. We buy Alberta spring lamb legs, roast and eat (reheated, sliced for sandwiches, etc.), and use the leftover meat and bone in soup/stew.

What is a soup and what is a stew? People define differently. If it is thick and hearty with meat, I call it a stew.
Soups are things like cream of whatever, thinner vegetable preparations and the like. No real boundary.