1. Use inexpensive well marbled cuts of meat.  Good choices: round, rump or stewing beef.  Trim off the fat.

2. Flour meat cubes before browning.  It prevents the surface from drying out and enhances the meat's flavor.

3. When browning the meat in hot oil. Don't put too many cubes in the frying pan at the same time.  Turn the cubes frequently and remove them as soon as they're brown.

4. Most stews need to cook for 2 1/2 hours to sufficiently tenderize the meat.  Vegetables such as onions, carrots and parsnips can be cooked that long, adding aromatic flavor to the stew.  But potatoes and zucchini should be added near the end so they are just fork tender when the meat is done.  Small cubes of potato need 15 min. zucchini just enough to heat through, 2 to 3 min.  For texture and color, add a little extra chopped pepper or celery near the end of cooking.