I usually start with a pot roast. In the meat section, it’s normally labeled “Beef Chuck Pot Roast, Boneless”, or something similar.
In the photo, the meat has been trimmed and cut up and sprinkled with garlic salt and pepper. Ready to make Easy Beef Stew.
When you buy a chuck roast, it will look like the photo on the left. Notice that it is naturally divided into sections, each separated by a streak of fat and/or silver skin. (If you want to use the roast whole, stop here and make Spicy Wine Pot Roast instead of stew.)
The first thing to do is to divide the roast into its natural sections, pulling it apart and using a knife where necessary. Trim and discard the fat, gristle, and silver skin. You can feel where the tough parts are just by squeezing the meat with your fingers. Trim off the waste, and don’t be surprised if you have a little pile of a cup or two of waste. Here’s where you’re glad you’ve got a pet dog or pig.
Or freeze it it a zip lock bag and the next time you’re making boiled potatoes, put the scraps of meat in the potato water to add great flavor to the spuds.
Anyhow, after you’ve divided the roast into its sections and trimmed the meat, cut the remaining meat into chunks about one inch or so on a side. Sprinkle with garlic salt and pepper and you’re ready to brown the meat for stew.