Beef Stew -- can I braise longer?
I tried to cook a beef stew in my slow cooker last night. Recipe call for 8 hours on low, but the beef is still not tender. I think my slow cooker doesn't work well on low. I had to go to work, so I took the stew out and put it in the fridge. Question: If I braise it longer tonight, is it likely to become tender and edible? It is cooked through, but just too tough to enjoy at present, so my other option is to throw it out.