Since we're diagnosing crockpot stew problems, I've got a question:
It is possible to make a good stew using lean meat? The local Whole
Foods has some really lean bison stew meat that I've been
experimenting with, but it never comes out as soft as a cut of beef
chuck.

I have been following typical techniques: covering with liquid (stock,
wine, water), and cooking in the crock on low for 8 or 9 hours. Any
suggestions?

-brian