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; fast broiling toughens meat. Use herbs or spices to accent flavor, not to dominate it. She also included this excellent recipe.