Flavors were more mild than I was anticipating. Added a little more seasoning at the end to the broth to adjust the flavor. Cooked on high for 4 hours but note that you get the best results for this setting when the meat is cut against the grain and cubed into small bite-size cubes. Could probably leave the pieces larger and cook on low for the full 8 hours. Ran out of beef broth to mix with flour so I made chicken stock from chicken powder and hot water.
