Beef stew in a white pot on a wooden table
Why You Shouldn't Let Your Beef Stew Simmer All Day
If you let your beef stew cook all day, the meat will simmer in its own juices too long and can disintegrate, leaving behind a wet and soggy mess of a meal.
When meat's temperature reaches 165 degrees F, the muscle fibers begin to break down and the beef starts releasing its juices internally.
However, when exposed to heat for too long, much of that liquid and fat cooks out, leaving you with tough, dry chunks. The fibers fully collapse, ruining its structural integrity.
To hit the sweet spot, let your meat simmer for two or three hours at most. Once it hits 160 degrees F internally, test a small piece to see if it's tender enough.