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So, we started out with making low-meat stew, which had some pork in it, in an Instant Pot.

After it was done it was left on the counter to cool off a bit before being put in the fridge.

But rather than "a bit", it stayed out about 4-5 hours and then got put in the fridge.

3 days later, because there was so much of it, some of it was taken out of the fridge and frozen for future use.

I know you can freeze stew under normal circumstances. And I am not really losing sleep over the first part where it stayed out a bit too long.

But I am feeling downright uneasy about eating any of the stew that was frozen. Even had it not stayed in the fridge for 3 days, being initially left out to cool down overlong seems like a bad idea when you plan to freeze something.

Am I correct to be concerned?

Italian Philosophers 4 Monica
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  • I added a second duplicate target about freezing, not because the question is similar, but because it has good answers to learn about the basics around freezing and safety. Also, we have written up the basics of how food safety works, you might want to read through it: https://cooking.stackexchange.com/tags/food-safety/info – rumtscho Nov 16 '22 at 11:01

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