Sous vide beef stew

I recently tried the sousvide beef rendang recipe from Sous Vide Everything. I cooked it at around 65*C for 24 hours, using a combination of stewing beef and skirt steak. The skirt steak was definitely better, as you would expect. But both, especially the stewing beef had a slightly hard texture, and not very juicy. It could be pulled apart but definitely not fork tender…

Is this normal? I was expecting after such a long and low temp cook I’d have super tender beef that would melt on my tongue. Is there anything I might have done wrong? Was the temperature too high, or too low?

Original recipe: [https://www.youtube.com/watch?v=DCjN3g431Ts](https://www.youtube.com/watch?v=DCjN3g431Ts)

Edit: I pre-seared the meat in batches with the highest heat possible in a heavy bottomed frying pan. So it was definitely rare inside before going in the bag with the coconut milk/spice mixture.

Also instead of reducing the whole curry down in a pan after the sousvide I reduced only the liquid to keep the beef from being cooked at a high temperature as I heard that can cause a hard dry like texture in the meat.