To safely cool down a pot of stew without leaving it out for more than two hours, you can follow these steps:
Divide the stew: Split the stew into smaller portions using clean, food-grade containers or shallow pans. This will help speed up the cooling process since smaller volumes of stew cool down faster.
Remove the pot from the heat: Turn off the stove or heat source and remove the pot from the hot burner.
Hot water bath: Fill your sink or a large basin with ice-cold water. You can even add some ice to the water to make it colder. Create an ice-water bath.
Place the stew containers in the ice-water bath: Carefully place the containers of stew into the ice-water bath. Make sure the water level is sufficiently high to reach the same level as the stew inside the containers.
Stir the stew: Periodically stir the stew gently. This will help distribute the heat evenly and promote faster cooling.
Temperature monitoring: Use a food thermometer to check the temperature of the stew. Stirring and monitoring the temperature will ensure that it cools down consistently.
Replenish the ice: If the ice in the water bath melts, add more ice to keep the water cold.
Cover and refrigerate: Once the stew reaches a temperature below 40°F (4°C), which is the safe temperature for refrigeration, you can transfer the containers to the refrigerator. Be sure to cover the containers with lids or plastic wrap before refrigerating to prevent contamination.
By following these steps, you can safely cool down the stew without leaving it out at room temperature for more than two hours, reducing the risk of bacterial growth and foodborne illnesses. Remember, the total time to cool and refrigerate the stew should not exceed two hours to ensure food safety.