May have been a typo....more like you got your C's mixed up with your F's. Don't know of anything that will take 3 hours of 200 degrees centigrade, without looking like charcoal after this time.

Terry

Is it this recipe?
http://www.jamieoliver.com/recipes/beef … d-ale-stew

I'd have said the 180C specified in the linked recipe page was also pushing it a bit too for 3 hrs (esp as no mention is made about reducing the temp. for fan ovens either).......

......I would tend to give it 180C for the first hour & then drop it down to 150-160C for the remaining 2 hrs depending on your oven.

It's important with raw meat to give the dish a good blast of heat when it first goes into the oven for at least 1/2hr, then it's ok to drop the temperature.

Last edited by minerva (Mon 11 Mar 13 4:53pm)

That is how I saw the recipe too Ashen.  It says 'slow-simmer' and that is always how long braises work - you brown, bring all the ingredients up to a simmer, then reduce the heat so it is barely simmering.

This type of dish is almost foolproof in a slow cooker.  The way the slow cooker holds moisture and even, low heat is ideal for this type of dish.