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Great comment. So that is true but also a common misconception about the older soups or stews. It is common in modernity to braise or fry meat before adding it to a stew but that is because the complex flavors obtained through all day or multi day simmering are more labor intensive and therefore do not fit into modern industrial processes.
The Maillard reaction cannot be achieved through simmering alone. The temperature is too low. Simmering meat over a long period of time is useful for breaking down collagen and making a rich broth but you will not have the same deep, browned flavour as a broth made from roasted meat.