I think the secret to tender stew meat is to cook it long and slow. Everything else is for flavor.
Totally agree with this. I never bother with all the searing and such. When you get all the ingredients you want in the stew pot then just let it simmer as long as you dare. Save the salt, pepper, spices and what all for last just before you dish it up. Try not to boil it anymore than you have too. Makes some types of meat rubbery. Slow simmer is the trick.
Stew is better to me the second day anyway when all the flavors have blended.
