Do you think this salad can sit overnight in the fridge?

Yeah I think that was my problem. I assumed all chuck is the same and it would all get tender given enough time, regardless of marbling.

Covered or uncovered?

Maybe. But they always say that the basic chuck cut will do, and I assumed they’re all about the same leanness.

How did it come out?

Every time I try making beef bourguignon (or just beef stew), it's not as tender as I expect it to be. People say to keep cooking it if it's not tender enough, but then it just becomes drier and stringier.

I tried cooking anywhere from 2 to 5 hours at 300F, and I use the typical chuck cut.

F?

Positions or gtfo

Wot

Some things don’t pass and fuck you up for life. What then?

He didn't lose money, stupid VisualMod.

Cool timing, bro.

RemindMe! 1/10

Make what?

Positions or ban.

And how would not notice that your heart is beating extremely fast?