Hello...I'm making a braised beef and mushrooms recipe (right off the Swanson's beef stock box) and I've never made it before. In fact, I don't have a lot of experience with braising. I browned the meat and all that, and added the beef back into the hot liquid for the 1 1/2 hour braise.
I needed to run out, so shut the stove off after the meat had been on low heat for an hour. I'm now resuming the braising after being gone for about 4 hours. I took the beef chunks out of the liquid, got the braising liquid boiling again, added the beef back in and turned the heat down to low. After an additional half hour, I'm supposed to add the mushrooms, and simmer for another half hour.
Did I screw things up by interrupting the braise? Will this mean more cooking time, or less?
Thanks in advance,