Part 7/11:
The entire pot is transferred into a preheated oven at 350°F (175°C). The braising process is critical; the stew is cooked slowly over 2.5 to 3.5 hours, depending on the oven and beef size, until the meat is fork-tender and falling apart. Periodic checks ensure the stew isn’t drying out; if needed, extra hot liquids can be added.
Approximately halfway through cooking, the beef is checked for tenderness—aiming for a texture where it gently pulls apart without turning to mush. The beauty of this method is that the low, slow heat tenderizes the tough chuck, rendering it melt-in-the-mouth perfection.