By coincidence I bought some braising steak from Morrisons last Friday. It looked quite nice.

I put it in the slow cooker with stock/veg and had it on high until it got to near boiling then turned it to warm for about seven hours, which is a gentle simmer with the pot half full. It was soft but very chewy, obviously the connective fibres had survived the cooking process.

Meat is always a gamble.

I really never realised that the quality of the meat could make such a difference in slow cooked dishes - I mean obviously for things like a rare steak etc, but thought with a cheaper cut and a long cook it would just always end up soft and tender, you know?
That's very interesting.

Thanks for the conversion. Yes, I will definitely try a beef and stout casserole again soon, and I will let you know my progress.

I'm by no means an expert cook, as I'm sure is evident, but I really enjoy it and especially being creative in the kitchen.. I'd like to get the hang of a beef casserole what with it being such a versatile classic.

I agree with this, which is why I find my slow cooker works so well.

I am going to go against the grain now, this is how I have always done it and never had a tough stew.

I don't use the best quality meat for stews,

For example, I would rather use this: http://www.tesco.com/groceries/Produ.../?id=256534615

to this: http://www.tesco.com/groceries/Produ.../?id=265423226

Much cheaper too.

The beef in my first link will make a really good casserole as the fat/connective tissue running through it will break down and help keep the meat nice and tender.

In my experience, meat with not much fat through it, is not as nice in a casserole/stew.

However, the cheaper meat does need longer slower cooking to give the fat chance to break down and make the meat tender.

I would toss it in flour and then brown it in a pan on the hob. Not too much at a time, don't crowd it. I have actually recently taken to using a roasting tray from the oven when doing it as there is more room to move. Rather than using a saucepan/frying pan.

If I was doing it in the oven it would then go on quite low, 140c'ish for 2.5 hours.

If I was doing it in the slow cooker, low for at least 4 hours but I usually aim for 6. 9 times out of 10, I will do it in the slow cooker.

If doing it on the hob, which is rare, I would have the ring as low as possible.

Never had a bad casserole this way. The meat always comes out lovely and tender and juicy.

I would definitely season the dumplings.

I think GF might have a point. When browning the meat do it very hot, very quickly, in small batches, you don't want liquid to gather in the pan and the meat to steam rather than fry. For some reason steaming the meat seems to toughen it.

A stew boiled is a stew spoiled. If you have an oven, always cook your casseroles in it, not on the hob. I made a stew today, using cubed braising steak. I coated the meat in seasoned plain flour, just enough to dust the surfaces, browned it on the hob in oil, added the veg and stock/wine, and put it in the oven which had been heating for ten minutes, Gas 3/160. Cooked it for 2½ hours, and the meat was dark and tender. For some cuts of meat, like lamb shanks, 3 hours or so would be better.