I'm making Beef Bourguignon for the first time, and I'm wondering if I overcooked the beef stew meat.
I used Ina Garten's excellent recipe, but cooked it for 3 hours (instead of 1.5) as the comments suggested. But now I'm worried I've overcooked the beef stew meat? It's starting to flake apart. And it definitely takes a few chews to get down. Have I overcooked it? Or is this just how beef stew meat works?