Leaving stew out overnight?

[Northernbird11]

The way my MIL cooks beef stew is by cooking it the day before as she says it tastes better the next day, which in itself is fine, but she cooks it the night before and then leaves it in the pan she cooked it in on the hob (turned off) and leaves it overnight and the following day until eating it that night.
Is this a common thing to do? To me I can’t see why you would leave meat at room temperature for the sake of it??

[BertieBotts]

Do this all the time, has never made us ill. Would be too big to fit in the fridge anyway and when it's just come out of the oven would be too hot.

[bebanjo]

My farther still does this, his 82.
We've had stew tonight, it's on the hob with the lid on and I shall have it tomorrow.
The pan will not fit in the fridge, I'd have to scoop it out, make room, then scoop it back into the pan.
I intend to reheat it to the point it will kill anything that may have grown overnight.
I believe it's what everyone did before fridges.

[TheFairyCaravan]

I put it in a bowl and put it in the fridge. I wouldn’t eat something like that that’s been left out all night

[skinnyamericano]

I do this all the time (usually as I forget to put it away) and have never had any problem.

[Usernom1234567890]

All depends on how cold the kitchen is overnight. Might be ok in the depths of winter. I wouldn't chance it.

[Reppin]

Most of my family do this, including DH. I don't but have been known to eat things at other people's houses even when I know they have done this. As long as it is not chicken or rice and is thoroughly reheated, I am sure it is fine. Most people I know wait until their food is cold before refrigerating anyway, so it has had ample opportunity for bacteria to multiply, so I can't really see that this is any different.

[teaortequila23]

I think it’s fine during the winter but defo wouldn’t consider it for the summer.
It’s all fine if I get sick but I can’t risk the kids getting a guts ache

[DullAndOld]

its fine if you live in a cold climate tbh, as long as it gets a really good reheat the next day.

[Pumpkinbell]

We also do this. Ensure it’s thoroughly before we put the lid back in though Stew is normally a winter food so the temperatures at night shouldn’t affect the meat (in my opinion) unless you have the heating on through the night! Never done us any harm

[CiderwithBuda]

I don't do it but my parents and grandmother always did. My dad still does. Never ill from doing it.

And yes stew is always better next day. My uncle would only eat stew on the second day. My granny did a fab stew that I have never been able to replicate.

[AlpacaLypse]

So long as it's covered it's fine. Otherwise the cat will filch bits out...

[TonicAndTonic]

I've left stuff out overnight with the lid on to cool. I tend to refrigerate the next day if I'm not reheating, but theoretically if it's all properly cooked before being left to cool, any bacteria in there will be long dead and no more will get in through a closed lid. So should be fine to be left for the day as well.

[CakesRUs]

She's absolutely right, I've been doing this for years. Yum!

[BertieBotts]

I mean, we do tend to only cook stew in the winter, but we have central heating so it's not like the kitchen will get that cold. Even if you turn the heating off overnight (we can't turn ours off) it's not like it drops down dramatically.

Tonic, that's not quite right as bacteria can definitely grow in cooked food. As you'll notice if you ever leave it for longer than a couple of days by mistake!

Technically it is against food safety guidelines, and a restaurant wouldn't be allowed to do it. I just feel that the risk is low and I've always done it this way.

[Nakedavenger74]

Done it for years and fine if you cook until piping hot.

Not prawn curry though. No no no!

[PigletJohn]

you shouldn't put it in the fridge until cold. The pan will probably fit in the sink in cold water with the tap dribbling, to chill it fast. At this time of year tapwater is very cold.

If the pan is too big for the fridge, use a big plastic kitchen jug.

[Frouby]

I always do this. My mum does. And my grandad did too.

Wouldn't do it with anything high risk like chicken or rice. But a beef stew I would.

I tell myself that the salt in the stock cubes will preserve it. And I have it bubnling away for a good few minutes before we eat it.

I am 40 and been eating second day stew for 40 years. I very, very rarely get d and v. Can't actually remember vomiting through illness ever. And my dcs are the same.

[Chathamhouserules]

I put mine outside to cool quickly then in fridge (or forget and leave it outside). But sometimes I leave it on hob till morning. I think it's pretty low risk

[Annelind]

I was brought up on 'overnight stew' in winter - and I do this myself. As long as it is reheated properly, should be no problem. Same with beef/lamb curries and chilli.

[Lesley1980]

I very rarely put any cooked left overs in the fridge if it's going to be eaten the next day. Only thing I would consider is fish.

[SheGotBetteDavisEyes]

Yes, I do this with meat stews/curry/ragu etc.

I'm careful with rice, seafood and dairy, but not much else.

And she's right, it does taste better

[MissWitch]

No that’s revolting and asking for trouble. There’s no such thing as cooking it til the germs are all killed if they’ve already multiplied enough to cause food poisoning. If you leave food at room temperature it is in an ideal environment for bacteria growth and is likely to make you ill. Just because it’s what people did in the old days and “they never got ill” doesn’t mean it’s good food practice, after all people used to wash chicken which you’re not meant to do nowadays. If you need to then cook stew overnight in a slow cooker but certainly don’t leave it out at room temperature (once it’s cooled) for longer than 4 hrs.

[userxx]

Yep, I've done it and it's absolutely fine.

[ChesterBelloc]

I do this all the time, and neither I nor my children have ever had any problems..

It is important to re-heat thoroughly, though; bring to the boil and simmer for a few mins. With rice, I lightly oil a wok or something non-stick, break up the rice so it's no longer in clumps, splash over some boiling water (the steam helps the heat to penetrate evenly) and clamp a lid on. Heat/stir/heat through until piping hot. Again, absolutely fine even with rice that's several days old.