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Raise the heat to medium-high or high momentarily to allow the wine to boil and reduce slightly. Then, lower the heat to a gentle simmer and return the beef to the pot. Cover and cook on low for approximately 1.5 to 2 hours, stirring every 30 minutes to prevent sticking and ensure even cooking.
Achieving Perfect Tenderness
The long, slow cooking process is key to tender, melt-in-the-mouth beef. After about 1.5 hours, check the meat’s doneness. Traditional chuck cuts may take anywhere from 2.5 to 3 hours to become very tender. Continue simmering until the beef begins to fall apart, signifying optimal tenderness.