What's the benefit of beef stew refrigerate ahead of continuing with cooking?

Joined Aug 9, 2010
I'm trying to follow the Beef Stew recipe from "How to Cook Everything" book, and it instructs: separate the meat and stock and refrigerate after initial cooking. After refrigeration, continue on with cooking.

What's the point of this refrigeration step, and for how long should the food be refrigerated?
Joined Apr 3, 2010
Maybe to remove congealed fat. I know that when preparing a stew or goulash or ragout it will normally taste better the second day as all the flavors have now blended or married.

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