Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. The best cuts of stew meat are lean with 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 steak, also known as gravy beef or braising steak, is the most common beef used for stew. It comes from the forequarter of the animal consisting of parts of the neck, shoulder blade, and upper arm. It has high levels of connective tissue and as such will become moist as it releases high levels of gelatin. In addition to the connective tissue, it has a good amount of marbling and low external fat.

In summary, the best cuts of beef for stewing are chuck, bone-in short rib, Bohemian, oxtail, fatty brisket, and cross-cut shanks. Chuck steak is the most common beef used for stew and is a great choice due to its high levels of connective tissue and marbling.