No matter what I do (temperature, cooking time, stovetop or oven, recipe with wine/without, cut of meat - cheap/expensive, ossobucco/chuck/shin/rib) - the meat in my stews comes out tough. I notice that after browning the meat is tender, and it goes tough within the first 20 minutes of cooking - after which it cannot be salvaged anyway. Please, can anyone suggest what I might be doing wrong?
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