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Packaged beef cubes labeled “stew meat” at the supermarket may seem like a handy shortcut, but the best way to know exactly what you are getting is to buy a roast and cut it yourself. Many cooks consider chuck (pictured here) the preferred cut for the most flavor. But rump and round also work well.
Cut the roast with a chef’s knife into equal-size chunks, about 1 by 2 inches; trim away excess fat and connective tissue. Long, slow braising in liquid (no boiling) turns these inexpensive beef cuts into luscious, tender stews.