Help! What temperature and how long?!

[Spuck]

I’ve made a stew (on a bit of a whim, haven’t followed a recipe).

I’ve used beef chunks, popped it all into a casserole dish and put it into the oven. It’s currently on 170 (fan oven), I wanted it to slow cook.. but what temp should I adjust it to and for how long?

Although when I say slow cook please keep in mind I’m bloody hungry so not too slow 😂

What type of beef ? Sone can take 3 hrs to go soft, others cook much quicker

Cook it hot so it's safe to eat, eat some, and then put it back in for another three hours on low?

#IAmNotAGoodCook

What cut of beef are you using? Chuck, shin, brisket, oysterblade are stewing cuts.

If it’s a stewing cut, 170c is too hot. Your meat will be tough. Turn it to 140c (as the fan adds 10 degrees) and leave it for 2 hours. Then look at it. Put it back if you think it needs more.

https://www.google.com/search?q=fan+oven+vs+conventional+temperatures&rlz=1C9BKJA_enAU811AU811&oq=fan+oven+vs+&gs_lcrp=EgZjaHJvbWUqBwgBEAAYgAQyBggAEEUYOTIHCAEQABiABDIHCAIQABiABDIHCAMQABiABDIHCAQQABiABDIHCAUQABiABDIHCAYQABiABDIHCAcQABiABDIHCAgQABiABDIHCAkQABiABNIBCDUzNjBqMGo3qAIKsAIB&hl=en-GB&sourceid=chrome-mobile&ie=UTF-8

Stewing cuts need slow cooking for the proteins and gelatin to break down properly. It can’t be rushed.

LOL.

4hrs at 140. That's what Delia recommends. I know because I made a venison stew this morning and I googled it. The meat is so so soft.

What cut of beef are you using? If it's braising steak/stewing steak, I'd drop the temperature down to 150°c and cook for at least two and a half to three hours. Have a look at it after an hour, it should be just gently bubbling, if it's bubbling fast or losing a lot of liquid, drop the temperature down and add some hot stock if necessary.

For the best results beef casserole needs a long slow cooking time.