For the most tender beef stew, choosing the right cut is key. Chuck roast, often labeled as stew meat, is the best choice because of its marbling of fat and connective tissue. This marbling breaks down during the slow cooking process, leading to tender, flavorful meat. Another good option is the shoulder or pot roast. However, avoid lean cuts like the round or sirloin, as they tend to become tough when cooked for long periods.