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really I would say no more than 12 hours. I have left chicken legs in a stew longer than this (overnight) and it came out horribly watery, fibrous and tasteless :-(

Following my own experiments I would say that lamb stew will take up to 24 hours, beef around 18 hours ( the fattier the longer) and chicken and pork no longer than 12 hours. But as I say, even lamb and beef will taste better after 12 hours than 24 ;-)

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