My wife makes a very delicious chicken curry. Part of the "recipe" is let it rest for 2 hours or so until it reaches room temperature. She claims the meat relaxes and reabsorbs gravy from the curry, making the chicken more tender and succulent. She claims if it is served immediately or chilled in the fridge, it never gets this opportunity.
I've heard of resting steaks or roasts. The idea is getting the moisture that's already inside the meat to stay there. But will resting a stew in fact help make the meat pieces more tender?