Meat Simmering Methods: How to Simmer Meat

Simmering is a moist-heat cooking method that transforms tough, inexpensive cuts of meat into tender, flavorful meals. By cooking meat gently in liquid just below the boiling point, connective tissue breaks down into gelatin, yielding fork-tender results. This article covers the essential techniques for simmering beef, pork, chicken, and lamb, plus a foolproof recipe for a classic simmered beef stew.

Ingredients

2 lb (900 g) beef chuck, cut into 1½-inch cubes
1 tsp (5 g) salt, plus more to taste
½ tsp (2 g) black pepper
2 tbsp (30 ml) vegetable oil
1 large yellow onion, chopped (about 1½ cups / 200 g)
3 cloves garlic, minced
3 tbsp (45 g) tomato paste
2 cups (480 ml) beef broth, low-sodium
1 cup (240 ml) dry red wine (optional; substitute more broth)
2 bay leaves
1 tsp (2 g) dried thyme
3 large carrots, peeled and cut into 1-inch chunks (about 1½ cups / 200 g)
2 stalks celery, sliced (about 1 cup / 120 g)
1½ lb (680 g) Yukon Gold potatoes, peeled and cut into 1½-inch chunks
2 tbsp (30 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)

Instructions

Pat the beef cubes dry with paper towels. Season with salt and pepper.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 5–6 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, scraping up any browned bits.
Return the beef to the pot. Add the beef broth, wine (if using), bay leaves, and thyme. The liquid should almost cover the meat; add a little water if needed.
Bring the liquid to a boil, then immediately reduce the heat to low so the liquid is at a gentle simmer—small bubbles just breaking the surface. Cover and cook for 1 hour 30 minutes, stirring occasionally.
Add the carrots, celery, and potatoes. Continue to simmer, covered, for 45 minutes more, or until the meat is fork-tender and the vegetables are cooked through.
Remove the bay leaves. If you prefer a thicker gravy, stir in the cornstarch slurry and simmer for 2–3 minutes until thickened. Taste and adjust seasoning with salt and pepper.
Check that the beef has reached a safe minimum internal temperature of 145°F (63°C) using a food thermometer, though it will likely be higher after simmering. Let rest for 5 minutes before serving.

Tips

Choose the right cut: Use chuck, brisket, round, or other tough cuts with lots of connective tissue. Lean cuts like sirloin will dry out.
Keep it at a simmer: A rolling boil will make meat tough and dry. Adjust the heat so the liquid barely bubbles.
Brown first: Searing the meat adds deep flavor through the Maillard reaction. Don’t skip this step.
Substitutions: No wine? Use extra broth with a splash of red wine vinegar. For a gluten-free thickener, use arrowroot powder instead of cornstarch.

Serving Suggestions

Serve the simmered beef over mashed potatoes, egg noodles, or polenta to soak up the rich sauce. A side of crusty bread and a simple green salad complete the meal. For a lighter option, pair with steamed rice and roasted asparagus.

Variations

Simmered Chicken: Use bone-in chicken thighs instead of beef. Reduce cooking time to 45 minutes total. Ensure chicken reaches 165°F (74°C) internal temperature.
Simmered Pork: Use pork shoulder, cut into chunks. Cook for 2 hours, or until tender. Pork should reach 145°F (63°C) plus a 3-minute rest.
Simmered Lamb: Substitute lamb stew meat for beef. Add 1 teaspoon ground cumin and ½ teaspoon cinnamon for a North African twist.
Add mushrooms: Sauté 8 oz (225 g) sliced mushrooms with the onion for extra umami.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3–4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling. Add a splash of broth or water if the sauce has thickened too much. Leftovers should be reheated to an internal temperature of 165°F (74°C).

Frequently Asked Questions

Why is my simmered meat tough? The meat may not have cooked long enough. Tough cuts need time (1.5–2.5 hours) for collagen to melt. Also, ensure the liquid is at a gentle simmer, not a boil.

Can I use a slow cooker instead? Yes. Brown the meat first, then transfer everything to a slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours.

How do I know when the meat is done? It should be fork-tender—a fork easily pierces and twists a piece. For safety, use a thermometer to check the internal temperature (145°F/63°C for beef, pork, lamb; 165°F/74°C for poultry).

Can I simmer frozen meat? It’s not recommended. Thaw meat in the refrigerator first for even cooking and food safety. Simmering frozen meat can lead to uneven cooking and a longer time in the danger zone.

What liquid should I use? Broth, stock, wine, beer, or water with aromatics all work. Avoid using only water, as it will dilute flavor. The liquid should be flavorful since it becomes the sauce.

Can I add dairy? Yes, but add cream or sour cream at the end, after simmering, to prevent curdling. Stir in ½ cup (120 ml) heavy cream just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).