I like to use beef chuck for my stew. This is the cut that is known most for making any type of beef stew. It’s a relatively tough cut of meat but it tends to be a cheaper cut of meat too. When it’s cooked slowly it becomes very tender. If you can’t find a chuck steak or already cut stew meat, you can use any other cut of beef that you like. Just make sure to cook it until it is very tender. Since the stew is cooked low and slow, it should work well for any cut you prefer. I like to cook my beef until it is falling apart because I think it has the best flavor that way. But if you like your beef with a little bit of a bite, then you can cook it for less time. Just keep an eye on it and check it often so you don’t overcook it.