Hoping to start my stew tomorrow (thurs) and then finish it off of Saturday all in the slow cooker. Will do all the normal things, dredge meat in seasoned flour, brown on pan, then add tomatoe puree, some anchovy puree, dab of worchestire, stock, bay leave etc.
My question is if I cook it for an hour or so in the slow cooker is it ok to then cool and leave till saturday morning and then simmer for 8/10 hours on sat in the slow cooker.
Also if I put the potatoes in sat morning can I presume they'll be cooked okay by sat evening.
I normally do all the 8/10 hour cooking straight away and then either eat that evening or reheat fast (ie not in slow cooker) a day or 2 later. I just won't have the time this sat morning to do all the prep and cooking so this will be my first time doing it like this. (I also don't really have the time tomorrow evening to let it on for 8/10 hours although I could at a push let it on overnight - would love to see kids faces friday morning if I told them they were have stew for breakfast
I have also previously done this with a stew on the stove top in a pot as opposed to slow cooker and it worked out fine.
Any suggestions welcome.