Not sure what happened, but I just checked a beef stew that I was making about an hour in and the beef is grey and dry - like eating leather. Is there any way to salvage? Would also love to figure out what went wrong. Here are the broad strokes:
2lbs top round seared then cooking in 75% red wine, 25% chicken stock (and veggies, etc.) in a 325 oven. Lowered temp to 225 after sampling to buy some time. Any suggestions?
Thanks in advance!