Aaarghh... chewy beef in casserole, pls help!

[whateverfloatsyourboat]

Have made a casserole tonight to try and be one step ahead for guests coming tomorrow. Beef is not meltingly tender, it's chewy... I guess this is because I cooked it too hot, although it looked like a simmer to me. Is there anything I can do to save it?

how long was it cooked?

2 hours

Some cuts need 3 hours at least. What kind of beef did you use?

it needs a lot longer than that I'd say, depending on what cut you used.

If it was generic diced beef, I'd say about3.5 to 4 hours needed.

I don't know because I'm in Austria and can't remember what the butcher told me it was - I just said I wanted something for a casserole.

If I did have it too hot and I keep cooking it, is it going to get even tougher?

did you cook it straight from the fridge? as if you did you will always have tough beef. a butcher told me this, that meat should always come to room temp before cooking

Yes I did! Damn it.

Add some more liquid (stock/wine etc) and put back in at about 100degrees C for a fan oven for at least another 2 hours, I never believe it when it says 2 hrs for a casserole and usually leave in for most of the day! Lovely and tender then

If the meat was very lean then it may never become melting.

You need some marbling for tenderness.