Hi there! I'm new to this forum hoping to find like minded individuals when it comes to cooking and everything revolved around it. I've been obsessed with cooking for a while now and I'm the most happiest when I'm in the kitchen. /img/vbsmilies/smilies/chef.gif I live in Fresh Markets, collect recipes, and watch the cooking channel almost everyday when I get a chance. When I'm able to cook for people I love I get the most satisfaction from that. But on to my question. I recently had a chance to make Beef Bourguignon and it tasted great except for one thing-the beef was terribly tough. I know the method of cooking something low and slow will get it tender, but for some reason the meat didn't come out that way. When I went to my local grocer to purchase the meat, the only kind they had were stew beef which didn't have any marble of fat. It seemed like it was cubed from a loin of beef. The patron who actually showed me the meat (the only they had) mentioned under her breath that no matter how you cook it it will come out tough. Silly me, I thought that as long as I cook it slow it'll work better for me. I was wrong. Like I said, I wasn't totally disappointed by the meal-the sauce was delicious so I have plans to make it again, but this time with another kind of beef. My question-is the only reason why the beef came out tough was because it lacked marbling? THANKS!