Choose well-marbled chuck or stew meat
Cut meat into uniform pieces
Pat meat dry before cooking
Season and salt the meat ahead of time
Sear the meat in batches over high heat
Do not overcrowd the pan
Use enough liquid to gently braise the meat
Cook low and slow
Keep the stew at a gentle simmer, not a boil
Cover the pot while cooking
Add acidic ingredients sparingly
Add tender vegetables later in the cooking process
Cook until the meat easily breaks apart with a fork
Rest the stew before serving
Reheat gently if making ahead
Use a pressure cooker or slow cooker for extra tenderness