I'm prepping for stew.
I'm cutting "beef for stew" into smaller pieces.
I put it in a Pyrex tupperware container.
Then I chop mushrooms and add them to the tupperware container on top of the raw beef.
I intend to cook all of it the next-day in a 6-hour stew. Pour straight from tupperware into crockpot.
As I prepare to chop the carrots, my husband says, "Don't mix the produce and the beef."
Is there danger? (Of cross-contamination presumably?) Even if not, is it a faux-pas? If it matters, other ingredients include cabbage, carrots, mushrooms, stock, and tomato juice
By the way, as I'm prepping, I cut the beef to my preferred size. It comes from the grocer golfball-sized. I don't like chewing that down. So I cut it down to quarter-diameter-sized or marble-sized. Is this just a matter of preference? Even if it is, what would a trained-chef prefer?
Why am I prepping so far in advance? Because I cut enough for a stew now -- so the crockpot is full & running. But while I'm all messy I want to cut the rest so tomorrow I can just plop it into the crockpot. Also welcome opinions on this.