Chuck and round cuts are the best beef cuts for stew. These cuts are often tough, so they are cheaper than other cuts, but when cooked slowly in a stew, the fat, gristle and connective tissues tenderize the meat.
Chuck cuts come from the cow's shoulder and neck, while round cuts come from the cow's rear legs. Chuck cuts are the best for stews because they have more fatty tissues than the lean, muscled round cuts. Some round cuts are very close to sirloin cuts, are tender and can work well when cooked quickly and without moisture. All chuck cuts are fairly tough and require moist cooking methods.