Dry meat is over cooked meat. Plain and simple.
You need to lesson the cooking time for the meat you are using, or
You can cut the meat into bigger chunks.
Until you have a tried and true recipe I'd suggest using a thermometer, check the meat - record the temp and your observations.
When you hit the best tenderness to taste (dryness) ratio record the temp and then use that as the bases.
Also make sure you are using 'stew' meat not just meat cut into small /...