A friend of mine used to make incredible beef stews using some of the cheapest cuts of beef. She’d cut the meat up small, throw it into a pressure cooker with a load of vegetables, everything needed for a nice, filling meal, and just let it go for a few hours. She always said it was effortless, and even the lower quality cuts turned out great. The long, pressure cooking made the meat tender, and all that fat gave the broth a rich, deep flavor.