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I am not sure what kind of stew that is but I have worked in restaurants for over 20 years and once we make something sauces or any kind of special we gave it a 36 hour shelf life and we also had what referred to as a 4 hour window, that included every minute that the chicken, meat of any kind was not refrigerateted at 41 degrees or lower before bacteria would grow. So to make a long explanation short I would say 36 to 48 hours at the absolute most.

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9y ago

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