I often suspect that the reason my stew chunks are NOT tender is because I've overcooked them in the searing.
So what would be the optimum size of chunk if you're going to sear it well, and how far cooked should they be? Still bloody inside, or brown all the way through?
I get the idea of slow simmer, just south of boiling.
I'm also intrigued with the idea of not searing at all, and just throwing the raw chunks in for the slow simmer. I've never done that, because I've totally bought into the Maillard Reaction.
Searing does add a layer of flavor that will be missed if you just throw the raw chunks in for the slow simmer.
Just get the outside caramelized, leave the inside pretty raw. It's the combination of low heat, time and moisture that will convert the chewy chunks into tender morsels.
