Stew. Use a pressure cooker. Give the meat 12 minutes, use beef stock, let it cool, skim the fat, debone, and get the onions and celery sautéing. Thicken it up to where you like it. My wife likes broth, I like it like gravy. After I loose that argument, she starts cooking barley to add right at the end. Bread, butter, some guys drink wine, I drink beer.

It won’t be tough.

Best,
Ted