by SRD » Tue Jan 29, 2013 8:09 am
I'd have thought two hours should have been plenty for chuck, it's pretty much a braising steak not a stewing, but meat can toughen if boiled too hot. Young chuck can almost be eaten like rib eye steak.
I would have browned the meat in batches first. Removed it from the pan. Fried some thinly sliced onion 'til lightly caramelised then added some larger onion slices 'til transparent then add a crushed garlic clove and fry for 30 seconds or so, return the meat to the pan then add beer (different beers will give different results) and one of the stock cubes, bring to the boil and turn down to a very low simmer.
But you can add any number of other things as well as/instead of stock - a tin of chopped tomatoes and a sprinkle of oregano, the stock with a couple of tablespoons of tomato purée, sherry or wine vinegar, Worcestershire Sauce (or its local equivalent), soy sauce, semi-dried prunes for a fruity option, a tin of chick peas will make it go further etc. etc.
Currently investigating the Hillmans of Sussex.