The meat is often taken from tougher cuts of beef, such as chuck or round, which are well-suited for slow cooking. These cuts break down over time, becoming tender and flavorful when simmered in liquid for an extended period.
When using beef stew meat, the goal is to cook it low and slow to allow the connective tissues to break down, resulting in a tender and rich dish. Beef stew meat is versatile, and can be used in various recipes like traditional beef stew, soups, or braised dishes.