Beef cut from tougher, well-worked muscles, such as the chuck, round, or brisket, chosen for slow, moist cooking methods like stewing and braising rather than quick, high-heat cooking. These cuts carry more connective tissue, which breaks down over hours of gentle simmering into a tender result instead of staying tough. Stewing beef appears across cuisines, from French beef bourguignon and Irish stew to Korean galbi-jjim and Argentine carbonada, and pairs well with aromatics like onion, carrot, and celery, along with acidic ingredients such as tomato, wine, or vinegar that help tenderize the meat.