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For a stew that’s tender, rich, and deeply flavorful, simmering time is everything. Here's the sweet spot:
⏱️ General Simmering Time for Stew:
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On the stovetop:
1.5 to 3 hours, depending on the cut of meat and size of chunks. -
In the oven (covered at 325°F/160°C):
About the same—2 to 3 hours is ideal. -
In a slow cooker:
Low for 6–8 hours, or high for 4–5 hours.
🥩 Why So Long?
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Tough cuts like chuck, brisket, or shank need time to break down and become melt-in-your-mouth tender.
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Simmering also lets flavors blend and deepen. Rushing = chewy meat and bland broth.
💡 Tips:
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Keep it at a gentle simmer, not a rolling boil—boiling makes meat tough.
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Stir occasionally and check the liquid level—add broth or water if it gets too low.
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Stew often tastes even better the next day after the flavors have married.