Some stores sell pre-cut beef cubes labelled "beef for beef stew," but ask what cut it is first.
According to Steak School, your first instinct may be to buy tender beef because you want tender chunks of beef in your stew.
You may ask, "Can I cube steaks and use them?" National Cattlemen's Beef Association says they're best grilled or braised whole.
If you want to impress people and make the dish fancier, certain cuts will enhance the stew's flavour.
According to an NPR interview with Ina Garten, her go-to stew meat is chuck, but short ribs make it even better
She says that long stewing flavours the sauce. She also recommends adding red wine and cognac, as the French version does.