Whenever I try to make a beef stew, the meat pretty much always comes out tough, and is not tender etc as the recipe always promises. What am I doing wrong? Today's stew was stew meat from New Leaf (chuck, lean, pre-cut), dredged in flour, browned w/ bacon... onion, beef stock, stout... but 2 hours later, the meat is tough and dry.
I swear I had the heat low the whole time (maybe a little high initially, but I definitely only for a couple of minutes).
I'm baffled. I've done a decent beef bourguignon in the past, maybe I need to go back to that.
But I'd love to know what the hell I'm doing wrong... stews are supposed to be simple!