Can you cook a stew half way, and continue cooking it the next day?

Hi everyone! I started a pork sugo/ragu yesterday (white wine & tomato sauce, boneless pork butt) - the recipe said to cook 2 1/2 to 3 hours, but after 3 hours, the meat was still tough ... and I had to go to bed! So I cooled the stew in an ice bath, and am hoping to keep cooking it some when I get home tonight. Has anyone had any luck with this two stage approach? Thanks!

  • Posted by: SabinaB
  • February 27, 2020
  • 1 Comment

1 Comment

SabinaB March 6, 2020
So I ended up doing it, and worked fine! I took the stew out of the refrigerator, and set aside the meat, brought the chunky sauce up to a boil, put the meat back in, and cooked on low for another hour and a half. Turned out perfect! Hope this helps someone :)
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