Beef / Pork

It seems like whenever one makes stew, it's assumed that "stew" means "buy the fattiest, most disgusting piece of meat imagineable, because it's just stew".I couldn't disagree more. For a stew, I prefer to buy the leanest meat I can, because, health reasons aside, a) I don't need to see chunks of fat floating in my stew, and b) you're guaranteed to get tender pieces of meat when you stew the lean stuff, because it sits in liquid for 8 to 10 hours.As with all my recipes, I'm constantly evaluating the proportions of the ingredients, so the amounts of things may change over time. (Though the ingredients list never will).This soup reheats well. I'm honestly not sure exactly how big a serving is -- when I batch cook, I generally make a pot of something, and then divide it up into the number of servings I want irrespective of serving size. An educated guess, however, is that this stew makes about 1.5 cups per serving. For a lower-calorie meal, divide the stew into 6 servings (at about 1 cup per serving).