This is a photo of the stew after 5 hours of cooking on high. Bubbles are appearing and bursting open around the edge of the crock pot. No extra liquid has been added. The liquid in the pot is about the consistency of gravy. The stew could probably be eaten now, but the potatoes are still a little harder than I like. The stew meat is pretty well cooked already. More cooking will make everything softer and easier to chew. In the past I have usually cut the heat setting back from "high" to "low" after 3 hours and let the stew cook for an additional 4 hours. But, if you start this when you go to bed or when you leave for work in the morning; there is no harm in letting it cook all day on "high." I do like to stir the stew while it cooks, but that is probably not critical, either.