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Reply to "What am I doing wrong with my beef stews?"
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[quote=Anonymous][quote=Anonymous]There seems to be this magic window when it comes to stew or roast from when the meat goes from horribly tough to melt in your mouth tender. If its tough, you need to cook it longer. [/quote] This. Browning and dredging have nothing to do with it -- the only thing that affects how tender the meat gets is time.[/quote]
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