Chuck or "stew" beef labeled in the super market
"Stew beef" is slightly cheaper than buying a whole roast and cutting it up, because the stew beef is made up of bits and pieces that were left over after the prettier roasts had been carved.

If it's not to your taste, spring for a whole roast and cut it up yourself.

WARNING: Fat content in meat that is supposed to be cooked for a long time is a good thing. Keeps the meat from drying out. It's more efficient to simply cook the stew in advance, and then skim the rendered fat off the top, before you reheat it.