Tough yet lean beef makes the best beef stew and braised dishes. The long cooking time at low temperatures breaks down the connective tissues for melt-in-your-mouth tender, fall-off-the-bone delicious dishes.
Look for lean cuts like chuck, chuck arm, bottom round, shoulder, short rib, sirloin cuts, rump, t-bone steak, or stewing beef, eye of the round (eye round roast)
The polar opposite of beef that requires slow, low temp cooking are eye of round, sirloin, striploin and tenderloin; the longer you cook 'em, the tougher they get.
Here's a handy guide to different names for lean beef cuts.
