I made this recipe from Cooks Illustrated and the one detail they give that isn't here is to trim your meat well. They tell you to cut out the silver skin and a lot of the fat and any gristle that may be in your meat. Thiswas a bit more tedious than just cutting up the meat but it was worth it. The resulting stew meat was so ttender and you didn't have a lot of fatty inedible bits in your stew. The flavor in this stew is spot on and I have added it to my recipe file to make over and over.