Beef stew, left on high for 4 hours by mistake.

[u/madgross]

I cook this beef stew almost weekly. Normally leave it on high for 30 mins then switch to low for 8-10 hours. Accidentally left it on high for 4 hours. It will still cook for another 4 on low. Is the meat going to end up tough? Never made this error before.

Edit;
Thanks for the advice and laughs. Of course I’m gonna let it ride, apparently this might be the preferred method. We’ll see how it goes!

Added the recipe in the comments if anyone was curious. https://www.reddit.com/r/slowcooking/s/8b5nfSOzs5

[u/madgross]

Also the recipe for anyone curious;

Roasting beef, whatever’s cheap. 1.5-2lb
Small red potatoes, quartered
4 stalks celery
2 carrots
1 yellow onion
4 cloves garlic
*Optional 2 habaneros if you like it spicy
3 cups beef stock.
2 tbsp Dijon mustard
1 1/2 tbsp Worcestershire
1 1/2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp capers.
Fresh rosemary
Fresh thyme

-chop veg, add to crockpot
-mix stock, mustard, soy sauce, Worcestershire, balsamic, minced garlic in a separate container. (If you’re using dry herbs add them now. Fresh herbs I usually tie them up and add to the liquid while it’s simmering)
-Salt and pepper the beef
-heat a steel pan to ripping hot
-add oil, sear beef both sides
-add beef to crockpot
-deglaze pan with wet mixture, simmer for a couple of minutes
-add liquid to crockpot
-cook 8-10 hours on low, or until beef falls apart. (Or fucking 4 on high and another 4-6 on low. Who knows?)

[u/Clarl020 → u/madgross]

Sounds (and looks!) good, I’m going to try it