Bring to a boil, cover and turn down to medium-low. The slow simmer is the preferred method for cooking stew meat. The slow moist heat helps break up the tough tissue to create fork-tender flavorful meat. When all of the meat is seared, put the meat back into the Dutch oven and add 1/2 to 1 cup water of beef broth. Sear the stew meat in small batches on all sides, taking each batch out of the pot before starting the next batch. Your stew will likely dry out before the meat becomes tender, so back off on the heat. Cook on a low simmer … The beef stew requires about two hours of simmer time which is the reason why recipes like this are a Sunday supper tradition. First of all, you want to simmer a stew, not boil one. Instead, add them about 20 minutes before the end of cooking. Your onions will be fine, but mushy potatoes and carrots are a no-no. Boiling a stew will cause the liquid to evaporate at a very high rate. When they're tender, the stew is done. I can’t think of a more perfect choice for a comforting meal before the start of a new week. Speaking of simmering, it might take an hour or more for the beef to break all the way down, but that doesn't mean you should simmer your carrots and potatoes for that long.