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It depends slightly on why the stew is bitter - if it's due to some sort of underripe vegetables in the stew, fish out the offending veg, remove some or all of the liquid and replace with stock or wine. You may want to add some more flour/beurre manie to thicken the sauce again.
If if is bitter due to using unpleasant wine in the stew, remove as much of liquid as you can from the stew and replace with stock or a different wine. You may want to add some more flour or beurre manie to thicken the sauce again.
If you think it may be the meat which is bitter, make sure that it is otherwise safe to eat - i.e not past it's use by date etc... Meat is not normally, and should not be bitter.
If you're not entirely sure of the source of the bitterness, try adding 1/2 teaspoon of sugar. Test again to see if it has made any improvement, and if more is necessary. Also, try adding in some mint; the freshness offsets any bitterness. Alternatively, try adding cinnamon (but not the mint); this is quite a classic stew spice, but these days most people don't consider using it. It's gentle warmth can negate some bitterness.
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