It may make a difference in the timing to what I can only call the 'last turn' [having no science to wave at] when at around the 4-hour mark a braise goes from perfectly converted collagen & ultimately soft juicy beef, into strands of inedible string.
At the point you've finished browning, what you're looking at would be way overdone for a steak, but barely started for a braise, so the term 'overdone' is really relative to the end point, not the start point.
I would err on the side of caution in your long-cook phase, if you're cooking stovetop. Depending on how long you would normally give it - for me, as I say the break-point is about 4 hours at a stovetop simmer, then I'd start testing it from maybe 3 hours & see how it's getting along.
If you're not in a position to actively supervise, then 2 hours today & another 2 tomorrow tends to be pretty safe. Tomorrow's timer starts from when you put heat under, not when it reaches boiling. Drop it in the fridge in between, once cool enough. Many 'stews' will benefit flavour-wise from that approach too.
If it's going to be entirely done in the oven, as these times tend to be shorter because of evaporation, then your original cook time will probably be fine.