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Daniel Westerby The stew beef was, unfortunately, tough/chewy. I braised it in a stew for 2 hours on the stove top, which is how I've made that recipe a dozen times before and it always turns out fall-apart tender, but not this time. I didn't want to toss it so I removed all the cooked beef, cut it up into very small bits, and cooked it in beef broth for another hour. It was still chewy but, because I cut it up small, it was easier to eat. If you have any tips about how to cook this beef, I'm all ears.
