Simmering vs Stewing: Key Differences Explained

Simmering and stewing are both moist-heat cooking methods that use liquid to gently cook food, but they differ in the amount of liquid and the size of the ingredients. Simmering keeps food fully submerged in liquid at 180–205°F (82–96°C), while stewing uses just enough liquid to partially cover larger chunks, allowing them to cook in their own juices. Both methods break down tough connective tissue, making them ideal for economical cuts of meat and hearty vegetables, and they build deep flavor through slow cooking.

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
2 tbsp (30 ml) vegetable oil
1 large onion, diced (about 1½ cups / 190 g)
2 carrots, peeled and cut into 1-inch (2.5 cm) chunks
2 celery stalks, cut into 1-inch (2.5 cm) chunks
3 cloves garlic, minced
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry red wine (optional)
4 cups (960 ml) beef broth, low-sodium
1 bay leaf
1 tsp (2 g) dried thyme
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (16 g) all-purpose flour (optional, for thickening)
2 tbsp (30 ml) cold water (if using flour)

Instructions

Pat the beef cubes dry with paper towels. Season with salt and pepper.
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5–7 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomato paste; cook for 1 minute more.
If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it bubble until reduced by half, about 2–3 minutes.
Return the beef to the pot. Add the broth, bay leaf, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat to low so the liquid is at a gentle simmer (small bubbles breaking the surface). Cover and cook for 2 hours, or until the beef is fork-tender.
If you prefer a thicker sauce, mix the flour with the cold water to make a slurry. Stir it into the stew and simmer uncovered for 5–10 minutes, until slightly thickened.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper before serving.

Tips

Substitutions: Use boneless lamb shoulder or pork shoulder instead of beef; cooking time may vary slightly. Skip the wine and add an extra ½ cup (120 ml) broth if you prefer.
Storage: Leftovers keep in the refrigerator for up to 4 days in an airtight container. Freeze for up to 3 months.
Common mistake: Boiling the stew instead of simmering will toughen the meat and make the sauce cloudy. Keep the heat low and steady.
Flavor boost: For a richer depth, brown the meat in batches and don’t crowd the pan—overcrowding steams the meat instead of searing.

Serving Suggestions

Serve the stew over mashed potatoes, egg noodles, or steamed rice to soak up the sauce. A crusty baguette or a side of buttered green beans also works well. For a complete meal, add a simple green salad with a vinaigrette.

Variations

Vegetable stew: Replace the beef with 2 lb (900 g) of mixed vegetables like potatoes, mushrooms, and zucchini. Use vegetable broth and reduce cooking time to 30–40 minutes.
Herb variation: Add 1 tsp (2 g) dried rosemary or 2 sprigs of fresh rosemary along with the thyme.
Spicy stew: Add 1–2 tsp (2–4 g) smoked paprika and a pinch of cayenne pepper with the tomato paste.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. It will keep for 3–4 days. To reheat, warm it in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also microwave individual portions in 1-minute intervals, stirring in between. For longer storage, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is the difference between simmering and stewing? Simmering cooks food fully submerged in liquid at 180–205°F (82–96°C), while stewing uses less liquid, only partially covering larger pieces, and relies on the food’s own juices. Stewing typically involves browning meat first and cooking for a longer time to break down connective tissue.

Can I use a slow cooker for this recipe? Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours, until the meat is tender. The liquid should be at a gentle simmer, not boiling.

How do I know when the stew is done? The beef should be fork-tender—a fork should slide in easily with little resistance. This usually takes about 2 hours on the stovetop, but tougher cuts may need up to 2½ hours.

Can I make this stew ahead of time? Yes, stew often tastes better the next day as flavors meld. Cool it quickly, refrigerate, and reheat gently. Add a splash of broth if it thickens too much.

What if I don’t have red wine? Omit it and increase the broth by ½ cup (120 ml). You can also use 1 tbsp (15 ml) balsamic vinegar mixed with 1 cup (240 ml) water as a substitute, but the flavor will be slightly different.

Is it safe to leave the stew simmering on the stove? No, never leave cooking food unattended. If you need to step away, turn off the heat and resume later, or transfer to a slow cooker.

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).