The most TENDER beef in stew

[zinfamous]

That's because you used round. Not enough fat/tissue, it's too lean. It will get dry and tough. I normally slap mine in the oven covered 250-275 for about 2-3 hours. It will easily cut with a fork but still maintains the firmness of beef.

yeah, that's the key. needs 250 and time to break down the connective tissue.

this is something that you want to "overcook"

 

[virtuamike]

Round too lean. Try ox tail or short ribs.