Sometimes I get it right. Sometimes I don't. I use stew meat from a quality butcher, and they know not to give me too lean or too tough from the get-go.
I've tried different recipes, I've browned at different temperatures, I've simmered for different lengths of time, ... used a bunch of cookbooks ... and now I've got myself all turned around and need a little guidance so that I can get my stew beef (or game, for that matter) consistently tender and delicious. 'Cause clearly, when I get it right, it's an accident.
Some of you guys are natural-born cooks and I just know you can help me by sharing some of your tips for making sure those chunks of deliciousness are near perfect when they're dredged up out of the pot.
- Tom
