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I usually buy a chuck roast or boneless country-style ribs and then cut it into stew meat with a sharp knife. That way, I can remove all the fat and the gristle before I cook it. It's also usually a lot cheaper than buying it already cubed.
You can also cook the cubed meat in a crock pot on low all day, that melts the tough parts and just leaves the meat. It's pretty nice to have dinner all done when you get home, too.
Chuck roast it is! My father managed grocery stores before he went into business for himself and taught me so much about meat. Depending on the store and my time I either cut it up myself or have them cut it if they offer that service.
You can use pretty much any cut; but it will depend on how long you cook it and what receipe you are using.
Me, I use either a chuck or round: but I get my own elk and deer plus home grown beef.
So, you have to buy meat get a chuck roast and cut your own cubes etc, you will save a lot of $$
and use a sharp knife and look on line on how to cut up a boneless chuck. It isn't rocket science.
Folks can save a lot of $$ if they learn how and what meat to use and how to cut it etc.
I asked DH what he uses because he is the beef stew cook in our house. We get our meats from Costco and apparently they have packages of stew beef and that is what he uses.
Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.
That just means you didn't cook it well, sorry. Stewing is all about cooking tough meat low and slow to tenderize it. It's not something you can do in a couple of hours.
Slow cookers are marvelous, because they can allow you to get that low, slow, even heat that allows for all day cooking without heating up the whole kitchen. Then you can add the vegetables for the last hour for a great finished dish.
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