My stew meat is tough :( help
Okay, so maybe it needs to cook for a couple more hours, but it's been in the pot on low heat (I don't have a slow cooker) since about 2. It's now 5:30, and the stew meat is really tough. Will it loosen up with time? Did I screw up my expensive buffalo stew meat and will be forced to choke down a rubbery stew for a whole week?
In the pot, along with 1.5 lbs of buffalo stew chunks, I have tomato sauce, diced tomatoes, 2 carrots, 2 celery stalks, 1 yellow onion, a buncha purple potatoes, and a buncha mushrooms. For fat I added like 2(?) tablespoons Kerrygold butter and maybe a tsp of bacon grease. I also threw in some chicken leg bones that I broke in half, for flavor. Seasonings: roasted minced garlic, chili powder, Cajun seasoning, 2 bay leaves, salt, pepper. I don't have any gluten free flours or anything to thicken the sauce, but I did have some agar flakes, so I tossed that in.
Expert soup-makers, advice please? I reallyyyy don't wanna mess this up! (Unless I already have)