To Thaw: Place product under refrigeration overnight. If time does not allow, place the product in the sink under cold, running water.
Stovetop: Season the stew meat with salt and pepper and your favoritespices. Coat in flour and saute on medium-high heat. Drain the excess fat, add vegetables and aromatics and cook for 2 minutes. Cover with liquid and simmer on stovetop or in ovenuntil desired tenderness. Cook to an internal temperature of 165 degrees f.