Stewing beef is a term used to describe meat that is cubed or cut into chunks for stewed dishes. It is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When simmered in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender, which is why it is traditionally braised in stock and turned into beef stew. Other dishes that can be made with stewing beef include beef chili, beef stroganoff, beef potpie, and beef enchiladas. The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Other cuts of beef that work well for stewing include bone-in short rib, bohemian (bottom sirloin flap), oxtail, fatty brisket ("point" or "second cut"), and cross-cut shanks. When cooking stewing beef, it is important to brown and caramelize the meat first to create added depth and flavor to the whole stew.