I'm watching this video on YouTube (it has English subtitles and an English language recipe in the description) for making Czech goulash, and the guy says to begin stirring constantly after the beef is "semi-tender" about 1.5 hours into the braising process. Should I just set a timer and start stirring right at 1.5 hours or are there any signs I should look for in the beef to know that it's tender enough?
youtu.be/J4JF773LZRY?si=gr6k5Kt1ti265NSh
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