I brown mine first to get additional flavor. After that, I use the braising method to cook until tender. Temperature is important. I've also used a pressure cooker, but left it in too long and it fell apart :(

Here is a link that might be useful: braising

You can bet that what is labeled as "STEW-MEAT", in the chain stores, will be tough. It's usually meat that can't be used for anyrhing else but stewing (long braising).

Yes, you should brown the meat first...but that has nothing to do with how tender it will be.

When I want good meat for stewing, I buy a roast and chunk it up myself. I usually look for a top or a bottom of the round. Brown it well, and then braise it with the veggies in my slow cooker....using just about the same recipe that you would use for a pot-roast.

DH does some of my grocery shopping and every once in a while he brings home what he thinks is a "bargain" in stewing meats. I even have tried the pressure-cooker to tenderize the meat....but it does not turn out satisfactorily!

I started buying stewing beef at Costco a few years ago. Like all their beef, their stewing beef is wonderful. Cut in nice big chunks and when cooked is melt in the mouth, fall apart tender.

Come to think of it though, I don't think I have ever had "tough" stewing beef.

Ann

Try browning and then braising instead of the crock pot.

Brown the stew meat first, then put it in the crock pot.

Include someting with acid in your stew, like tomatoes.

If you don't want tomatoes in what you are making, use a shake or two of Balsamic vinegar. In small amounts, it doesn't change the flavor. If you add a bit too much, it enhances the flavor.

The acid helps tenderize the meat.

I have used some very tough stew meat to make Beef Stroganoff, and the Balsamic vinegar made the meat falling apart tender in a very short cooking time. The flavor was delicious!

Rusty

I have found that a chuck roast cut up into stew size pieces produces a tasty and tender stew meat. I brown first, then braise on low heat for at least 2 hours. Chuck is generally marbled, which gives it flavor, moisture, and tenderness. Generally, a chuck roast will cost no more, often less, per pound than cut up stew meat, which is beautifully lean and generally tough.

RB

I usually use round for stew, and my trusty Le Cruset dutch oven....and lots of red wine.
Linda c

I do what Bob and Lindac do, never tough.Save a glass of wine for the cook.

If a Steak is tough,I'll cube it and save it in the freezerto addto Spaghetti sauce or Stew.

Lou

Simmering at too high a temperature can toughen meat. If you are using a crock pot with too large a capacity for the amount of your ingredients, it could be essentially boiling the meat rather than braising it.

Thank you so much everyone. Hmm, need to ponder all your thoughts. One thing I know is that since giving up on stew meat I have been using primarily chuck roasts for that kind of thing. As described above I cook the meat first, then re use for stew or a meat soup. I'm glad to hear I'm not the only one who has been vexed by the inexpensive stew meat. I thought it was just me.

Kate

It bugs me not to know exactly what it is so I buy chuck roast and cut that up.
Although lately I have been buying carne picada (for other things than stew) occasionally and that's nebulous too.