Always remove any obvious gristle from stewing steak as this will not dissolve during cooking the way ordinary fat does. A little fat may be left on to add moisture and flavor to the stew, or trimmed off. A good compromise is to trim off any pieces of fat surrounding the meat but leave any marbled fat between the meat tissue as this will melt and add flavor to the dish. If you want to remove all the fat, make the stew a day ahead, chill and when cold, lift off any fat that has set on the surface. If you intend to trim off all the fat, remember to buy a larger quantity of meat.
Cooking your chosen meat on the bone, or adding the meat bones to the stew, will also give extra flavor and texture to the stew.
** Asian Recipes