In an article in Look magazine called "Secret of a Good Stew," Elizabeth Alston gave "good-stew tips picked up from masters of the pot and from cooking butchers like the brothers Lobel." Here are a few: The better the meat, the better the stew. Have meat cut in regular chunks for even cooking. Cook slowly as fast broiling toughens the meat. Use herbs or spices to accent flavor, not to dominate it. She also included this excellent recipe.