I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It talks about large cuts of meat and I want to ask about small chunks of meat. I wanted to ask the question on the other post, but since it's four years old, I wasn't sure if it would get read or answered.
I have a slow cooker recipe that calls for stew meat to be seared before adding to the slow cooker. I know I can skip that step and have less "beefy" stew, but I'd like to have the beef flavor shine. Since I plan to do this in the morning, can I safely sear the chunks of meat ahead of time and immediately refrigerate? Would the same rules that apply to large chunks of meat apply to smaller stew chunks?