Stew meat is typically made from cuts of beef with lots of tough connective tissue, such as chuck and/or round. The best cuts of stew meat are lean with a bit of fat marbling. According to Serious Eats, some of the best cuts of beef for stewing include chuck, bone-in short rib, bohemian (bottom sirloin flap), oxtail, fatty brisket ("point" or "second cut"), and cross-cut shanks. Chuck is a popular choice for stew meat, but some people find it to be dry and stringy. Other cuts like bone-in short rib and oxtail are known for their deep beefy flavor and tender texture, but they require a longer cooking time. When cutting stew meat, its important to make sure the pieces are the same size on each side.