what were your SR's like before ? what type of meat did you use ?
I would think that true grass fed beef presents difficulties w braising : it's leaner , and tougher than grain finished beef.
All braises end up w meat , while tender , when tasted alone w/o the resulting sauce , can be dry and stringy if over cooked.
its the nature of meat fibers contracting , making the sauce.
start w a flavorful beef stock . if using wine , consider a dry-er version , as the sugars will concentrate as the wine evaporates.
but you might want that sweetness.
and let the braise cool , and use the nexxt day if you can . some of the stock re equilibrates w the meat.
over all , I think you meat is too lean , and possibly over cooked.
@Smithy has good refereces , above.
P.S.: Ive only cooked GFB a couple of times , sirloin-ish cuts. I use SV as the method , @ 130 F specifically
to minimize muscle contraction , and timed for tenderness. this got me flavorful tender meat .
not sure if this helps.
