Choose tougher cuts with connective tissue, such as chuck, brisket, round, or shank
Cut meat into evenly sized pieces
Trim excess silver skin and hard fat
Salt the meat ahead of time
Marinate with acidic ingredients such as vinegar, wine, yogurt, or citrus
Use enzymatic tenderizers such as papaya, pineapple, kiwi, or ginger in moderation
Brown the meat before stewing
Simmer gently at low heat
Cook for a long enough time for collagen to break down
Avoid boiling vigorously
Add salt at the right stage to help seasoning and texture
Rest the meat after cooking if possible
Use a pressure cooker for faster tenderizing
Pound or score the meat before cutting if needed
Do not overcrowd the pan when browning
Keep the meat submerged in enough liquid during stewing