Stew beef is often a butcher's special at the grocery store, but if you're not in the mood for stew, you may bypass it for a pricier cut. While it's true that the chunks of pre-cut meat are characteristically tougher than a sirloin or roast, cooking them in the slow cooker renders them tender.

Most chickens sold in American supermarkets are slaughtered when very young and tender, to provide the greatest possible versatility in cooking. The only problem with this practice is that the birds are rather bland, because they haven't lived long enough to develop a strong chicken flavor.

Frozen stewing beef can be successfully and easily cooked. Stew meat usually comes precut into small chunks and in 1-lb. packages. This amount of frozen beef can be prepared with a small adjustment in cooking time to allow the beef to defrost, cook and become tender.