I'm wondering...what cut of meat can be used as "stew" meat? I made steak and kidney pie tonight, and the recipe called for 1 inch chunks of "stewing" beef. In my mind, that means the cheap cuts...chuck, rump roast, etc. So instead of buying the pre-cut chunks, I bought a chunk of meat labeled "whole beef chuck cross rib roast" and cut it up. The pies were good (have to admit...not a big fan of kidney though) but the meat wasn't what I expected. A little dry, a little chewy. I wonder whether I used the right roast...is there one cut that is generally accepted to be "stew" meat when cut up?