Is eye of round used for stew meat?

Here's why:

* Eye of round is a lean cut: It has very little fat, which is crucial for tenderizing meat during long cooking methods like stewing.

* Eye of round is best for quick cooking: It's best used for quick cooking methods like grilling, roasting, or stir-frying because it's prone to becoming tough and dry when cooked for long periods.

Instead of eye of round, you should look for tougher cuts of beef specifically designed for stewing, such as:

* Chuck roast: This cut is well-marbled with fat and has a good amount of connective tissue, making it perfect for stewing.

* Brisket: Another very flavorful cut with a good amount of fat and connective tissue.

* Short ribs: These are a rich, flavorful cut that also benefits from long, slow cooking.

If you want to use eye of round, you can try marinating it for a long period of time to help tenderize it.