Our stew meat is cut from all our steaks and roasts into 2 oz pieces. I love to sous vide packages of this stew without any seasoning and use it up all week in things like tacos and stir fry. Of course it’s alway amazing as the three day stew from Patricia Wells; pour a bottle of good wine over meat, carrots and onions and leave for 24 hours – cook the next day and refrigerate – eat on the third day. See our recipe section for Provençal Red Wine Daube.