Best beef for stew?

[gourmande]

For beef stew, my favourite cut is blade, hands down. I always brown the pieces well first, ensuring a nice all over crust. Sometimes I dredge the cubes in seasoned flour first, but not always.

[Feedbag]

I use veal chunks. Most tender, flavorful stew results ever,

with half the simmering time of any other meat. It's super-lean

but never seems to dry out. Lamb chunks are also good, for

Irish Stew, 'course.