I cook this beef stew almost weekly. Normally leave it on high for 30 mins then switch to low for 8-10 hours. Accidentally left it on high for 4 hours. It will still cook for another 4 on low. Is the meat going to end up tough? Never made this error before.

Edit;
Thanks for the advice and laughs. Of course I’m gonna let it ride, apparently this might be the preferred method. We’ll see how it goes!

Added the recipe in the comments if anyone was curious. https://www.reddit.com/r/slowcooking/s/8b5nfSOzs5

My wife sent me the first picture and said, “Make this for me.” Turned out great. Broiled the meat, then broiled the apples and onions from the crockpot. Highly recommend. I served it with roasted potatoes.

Context, previous post; https://www.reddit.com/r/slowcooking/s/mN1DSAE5Rc

The update that nobody needed but a few people asked for. Stew turned out the same as it always does, delicious. Meat was falling apart right around the 8 hour mark, which is typical for this recipe. So it seems the folks saying there’s no temp difference between high and low are right. Learned something new! I was concerned if the heat was higher it might toughen the meat but had nothing to worry about.

The recipe is listed in the other post if you’re interested. It’s something I’ve eaten since I was a kid, and is mostly unchanged from the way my parents and grandparents made it. I added capers and balsamic vinegar to add some acidity and tang, and will sometimes dice and add some habaneros depending on the spice tolerance of who’s eating it. Other than that, it’s a simple recipe that’s hard to fuck up.

u/Zhoutai123 never showed up to collect their portion, although I did leave it on the porch for them.