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In every cookbook I've ever read, the meat of choice for stewing is chuck or rump. Although both are certainly good and flavorful cuts, I find it hard to get a meltingly tender result with them. Here are the cuts I like best:
FOR BEEF, I like flanken (short ribs) or the large end of a brisket.
FOR LAMB, I think that the shank has a great flavor. When I don't want the bone I prefer to use 2- to 3-inch cubes of shoulder.
FOR VEAL, I like the shoulder as well as the so-called "osso buco" cut (shanks sawed into 2-inch slices).
FOR PORK, I use the butt to get a chunky stew and I love to braise big country-style ribs. (In summer I finish cooking the ribs on the grill.) For a really big taste, stew smoked pork hocks--or try asking your butcher for pig tails, ears and snouts. We get squeals of horror from our daughter, but, boy, are they delicious with spicy black beans.
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