slow cooker question.

[JennyPiccolo]

I made beef bourguinon last night for today, but it's all chewy and tough. Should i cook it longer or have i cooked it too long?

It's not cooked enough.

Not long enough or too 'good' a cut of meat. So not enough fat.

ah, thankyew. does it need to be submerged in liquid or is my DP talking balls?

Not too much liquid, plenty of fat in the meat itself, but mostly, a long, long cooking time. Typically 3 hours in a regular oven at Gas 1 or 2. In a slow-cooker powered by a light-bulb, who knows. What cut of meat was it?

it was just generic diced stewing steak from asda.

It's probably OK if you give it another few hours. But if the meat is too lean to start with then you end up with something not so much tough as dry.

Well that should have been fine. How long did you have it in for?

You do need plenty of liquid but not everything needs to be covered so your dh is only talking half a ball. I do a whole chicken so I couldn't submerge that if I tried. You need extra liquid if you have added pulses.

no pulses. I will just fire it on at low and leave it till teatime.