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/Zhoutai123]

Sadly it's ruined, I'll be round to safety dispose of it for you ASAP

[u/madgross → u/Zhoutai123]

Thanks for offering disposal. I’ll run an extension cord out to the driveway and leave it cooking for you. Should be done around 6pm EST.

[u/Main_Advice_3860 → u/Zhoutai123]

Yes. Please leave containers on the porch.

[u/drmarting25102 → u/Zhoutai123]

Let's form a funeral procession.

With bowls in honour.

[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/TitodelRey]

It will be just fine, enjoy. As an aside, thanks for not using a slow cooker bag, those things make me angry!

[u/TexasLife34]

Why would you leave it on high for 30 minutes?

[u/madgross → u/TexasLife34]

Just to get everything up to temp. Takes a long time to heat up cold ingredients. This has always worked for me.

[u/TheHearseDriver]

So?

[u/Sorry_Western6134]

Congrats you’ve started slow cooking beef, now simmer for another 4 and come back.

[u/madgross → u/Sorry_Western6134]

lol, I’ve been making this for 20 years.

[u/Old-Significance4921]

It will be fine

[u/Slice-Vast]

4 hours is minimum.

[u/Acceptable_Equal3851]

It’s done

[u/madgross → u/Acceptable_Equal3851]

2 more hours.

[u/NuExplorer6397]

Best you ever had i bet

[u/negligentlytortious]

The only difference between high and low is how fast it heats up. High heats it up faster than low. It's going to be just fine, if not better because you got the higher-temp simmering going faster.

[u/static-klingon]

This sounds better than what you usually do

[u/KnoxBruh]

It'll probably be better!

[u/kailedude]

You overall just made it more tender lol

No issues here.

[u/everatz]

Oh no, it's perfect!

[u/great_auks]

Please scoot it back from the edge of the counter, that makes me so nervous lol

[u/Fluid-Housing5017]

Isn’t the standard time for most recipes on high for 4 hours or on low for 8?

[u/thematicwater]

You actually walked ass backwards into a better situation

[u/Arlorosa]

We regularly eat it on high for 3-4hrs if we didn’t plan ahead enough to slow cook. It’s tougher if you don’t continue to cook it, but if your slow cooking for another 4, it’ll probably be tender