Simmering in a Stew Recipe: How to Do It Right

Simmering is the gentle, low-heat cooking method that turns tough cuts of meat, root vegetables, and aromatics into a deeply flavorful, tender stew. Unlike a rolling boil, which can toughen meat and cloud the broth, simmering lets collagen break down slowly into gelatin, creating a silky, rich sauce. This guide walks you through a classic beef stew recipe while teaching you exactly how to control the heat for perfect results every time.

Ingredients

2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
1 tsp (5 g) salt, plus more to taste
½ tsp (2 g) black pepper
3 tbsp (45 ml) vegetable oil, divided
1 large yellow onion, diced (about 1½ cups / 200 g)
3 cloves garlic, minced
2 tbsp (16 g) all-purpose flour
2 tbsp (30 ml) tomato paste
1 cup (240 ml) dry red wine (optional, or use extra broth)
4 cups (960 ml) beef broth, low-sodium
2 bay leaves
1 tsp (2 g) dried thyme
3 large carrots, peeled and cut into 1-inch (2.5 cm) chunks
3 celery stalks, cut into 1-inch (2.5 cm) chunks
1 lb (450 g) baby potatoes, halved if large
2 tbsp (30 ml) chopped fresh parsley (for garnish)

Instructions

Pat the beef cubes dry with paper towels. Season with salt and pepper.
Heat 2 tablespoons (30 ml) of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half the beef in a single layer (do not crowd). Sear for 3–4 minutes per side until deeply browned. Transfer to a plate. Repeat with the remaining beef, adding the last tablespoon of oil if needed.
Reduce heat to medium. Add the onion and cook, stirring, for 4–5 minutes until softened. Add the garlic and cook for 1 minute more.
Stir in the flour and tomato paste. Cook for 1–2 minutes, stirring constantly, until the flour is absorbed and the paste darkens slightly.
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine bubble for 2–3 minutes, until reduced by half.
Return the beef and any accumulated juices to the pot. Add the beef broth, bay leaves, and thyme. Bring to a gentle boil, then immediately reduce the heat to low so the liquid is at a bare simmer—you should see small bubbles breaking the surface occasionally, not a rapid boil.
Cover and cook for 1 hour, checking occasionally to ensure the liquid stays at a simmer. Adjust the heat as needed.
Add the carrots, celery, and potatoes. Stir to combine. Re-cover and continue simmering for 1 to 1½ hours, until the beef is fork-tender and the vegetables are soft.
Remove the bay leaves. Taste and adjust salt and pepper. If the stew is too thin, simmer uncovered for the last 10–15 minutes to thicken. If too thick, add a splash of broth or water.
Stir in the parsley and serve hot.

Tips

Keep it at a simmer, not a boil: A rolling boil will make the beef tough and the broth cloudy. If you see rapid bubbles, lower the heat immediately.
Brown the meat in batches: Crowding the pan steams the beef instead of searing it, so you miss out on the deep flavor of the Maillard reaction.
Substitutions: No red wine? Use an extra cup of beef broth with a teaspoon of balsamic vinegar for acidity. For a gluten-free thickener, omit the flour and instead mash a few cooked potatoes into the stew at the end.
Make it ahead: Stew tastes even better the next day, so consider making it a day in advance and reheating gently.

Serving Suggestions

Serve the stew over creamy mashed potatoes, egg noodles, or a crusty baguette for sopping up the sauce. A side of steamed green beans or a simple green salad with a lemon vinaigrette balances the richness. For a classic pairing, pour a glass of the same red wine you used in the recipe.

Variations

Beef and Mushroom: Sauté 8 oz (225 g) sliced cremini mushrooms with the onion for an earthy depth.
Herb-forward: Add a sprig of fresh rosemary and 2 sprigs of parsley along with the thyme; remove before serving.
Spicy kick: Stir in 1–2 teaspoons of smoked paprika or a pinch of cayenne with the tomato paste.
Vegetarian version: Swap the beef for 2 cups (250 g) of cubed butternut squash and use vegetable broth; reduce the simmering time to 45 minutes after adding the vegetables.

Storage and Reheating

Cool the stew to room temperature within 2 hours of cooking, then refrigerate in an airtight container for up to 4 days. To freeze, transfer to a freezer-safe container, leaving 1 inch of headroom, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). You can also reheat individual portions in the microwave, but the stovetop preserves the texture better.

Frequently Asked Questions

How do I know if my stew is simmering or boiling? A simmer is around 180–190°F (82–88°C), with small bubbles that break the surface gently. A boil is more vigorous, with large bubbles and steam. If you see a rapid boil, turn the heat down.

Can I use a slow cooker instead? Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.

Why is my beef tough? It may not have cooked long enough. Tough cuts like chuck need time for collagen to break down—usually at least 2 hours. Alternatively, you may have cooked at too high a heat, which contracts the muscle fibers.

Can I add other vegetables? Absolutely. Root vegetables like parsnips, turnips, or sweet potatoes work well. Add them at the same time as the carrots. For peas or green beans, stir them in during the last 10 minutes so they stay bright.

How do I thicken stew without flour? Mash a few of the cooked potatoes against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Simmer for 5 minutes to activate.

Can I make this stew in advance? Yes, and it often tastes better the next day. Cool, refrigerate, and reheat gently. Add a little broth if it has thickened too much.

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).