How was the texture? For future endeavors, I wonder if a guy could start with stew meat?
I don't think stew meat would work as well. Most "stew meat" is really "mystery meat" and tends to come primarily from the round, and various other places, which are leaner than the chuck. You need a fair amount of intramuscular fat for burnt ends, and my guess is that stew meat would come out kind of dry. What amazes me is that around here, "mystery stew meat" is more expensive per pound than any roast. I guess you pay for the convenience. If I'm making stew, I'm going to buy chuck and cut it up myself. Much better meat. I like to know what part of the animal my meat is from, because all require different cooking techniques in order to maximize flavor and texture.