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Making Beef Stew today....but.... can it be held over until tomorrow night?

For tomorrows dinner I'm serving a traditional beef stew with biscuits green salad etc. I'll also do a few desserts so I'll be busy which is why I'm making the main today.
Should I cook it all the way, until meat is ultra tender and hold it in frig until tomorrow about 4ish, or do it partial cooked? It's about 2 hours into it and I usually do an all day very slow low cooking method with it. A question may come up with depends on what's in it. Here's how it's made...

Beef Stew
4 lbs London Broil, cut up into just under an inch chunks
6 large carrots, cut up same
2 medium onions, chopped
7 large potatoes, peeled, cut in same above, held in lemon ice water until they go in pot
2 qts beef stock
3 T red wine vinegar, mostly to deglaze
olive oil
butter
seasoned flour

In large dutch oven went 4 T olive oil and 4 T butter then melted.
Seasoned flour using steak seasoning and my house general seasoning.
Put the meat chunks in the flour and shook to coat all, then into the hot pan.
Seared all the meat on all sides and got a good brown crust on it.
In the dutch oven now goes onions & carrots, stir to coat all, then vinegar, stir well to bring up bits on bottom then ample beef stock, stir well, lid on. Very lowest stove burner I have. The potatoes will go in either later today or tomorrow if anyone thinks they'll be mushy.

Please advise.................

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    1. A few months back I began cooking a slow-braised beef dish that needed four hours on the burner at a low heat -- and then had to go out before it was done. I think I also got a couple of hours in. I transferred the meat to a heatproof glass container that I covered and put straight into the fridge. Finished cooking the next day and stew was awesomely tender.

      So yes, you're fine. My understanding is that you want to cool the partially cooked meat quickly so it doesn't hang out at the danger zone for unwanted bacteria growth, which I think is something like 60' F to 125'F.

      1. I think you will find this is one of the best stews you have ever had! I tend to leave out the pasta, rice, potato because they do disintegrate and that isn't my preferred texture.

        1. Any stew is even better the next day. Cook the meat, onions, and carrots all the way today. I wouldn't cook the potatoes until you're about to serve them, though, as they will get mushy after a night in the refrigerator and then reheating.

          This is probably too late to help, but why are you using london broil for a stew? I think chuck would work much better.

          2 Replies
          1. re: Euonymous

            oh no problem asking about the cut of meat.
            I love the London Broil cut of meat. always have and use it often in many things where I could use any other cut of beef.
            It was only $13 or this gorgeous slab so the price was right and I have used it often in stew/chilies/sauces/stroganoffs/etc.

            1. re: Euonymous

              I also prefer chuck to something as lean as LB. I also don't flour. Used to but it didn't seem to add anything. The potatoes will thicken the sauce some which is enough for me.

            2. I'd hold out the taters and serve them steamed and parslied alongside the stew. I gave up on the idea of potatoes in stew years ago. Other than the potatoes disintegrating I agree stew is better the second day.