Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. The best cuts of beef for stewing are lean with a high concentration of collagen-rich connective tissues, such as chuck or shoulder cuts, that also have a bit of fat marbling. The following are some of the best cuts of beef for stewing, yielding meat thats juicy and tender even after long cooking:

• Chuck
• Bone-in short rib
• Bohemian (Bottom Sirloin Flap)
• Oxtail
• Fatty brisket ("point" or "second cut")
• Cross-cut shanks

Chuck is the most commonly used cut for stew meat, and it is well-marbled with fat and contains a lot of connective tissue, which breaks down during cooking and makes the meat tender. Beef shank and neck are also good cuts for stewing, as they have the most connective tissue running through them, which dissolves into gelatin/collagen after cooking down and translates to moistness when eating.

It is important to note that "stewing beef" sold in supermarkets is usually cut from top and bottom round, but it can also be sirloin or flank, depending on the store. However, some people recommend buying a chuck/blade roast and cutting it up yourself, as "stewing beef" is often too lean.

In summary, the best cuts of beef for stewing are chuck, bone-in short rib, Bohemian (Bottom Sirloin Flap), oxtail, fatty brisket ("point" or "second cut"), and cross-cut shanks. Chuck is the most commonly used cut for stew meat, and it is well-marbled with fat and contains a lot of connective tissue, which breaks down during cooking and makes the meat tender.