Look for beef that's firm to the touch ... Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt.
Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the ...