Best lean cut for tender beef stew?

I'm making a beef stew, and I always struggle with trying to find the best cut that's both tender and lean. I really hate fatty meat, but I'm always told that the meat needs fat to become tender...
I don't mind if there's a big glob of fat that can easily be removed after cooking, or if the meat is marbled in such a way that the fat simply melts away during the cooking process. What I hate is actually biting into a mouthful of meat that has fat running through it...

The stew I'm making is called Rendang, it's an Indonesian recipe that's supposed to simmer slowly for hours in a mixture of coconut milk and spices. For this recipe the beef is cubed, cooking as a whole roast wouldn't work.

Any suggestions on the best cut to use, and how long I should cook it for? Ideally longer is better, I prefer getting something that won't toughen up from cooking too long. This is one of those recipes where it tastes better each time you reheat it.

Thanks!