Plenty of threads on making beef stew a day or two in advance, which is what I intend to do. My question is regarding the carrots and potatoes. The recipe I generally use, which turns out great has them going in for the last 45 min.-hr. I want them to look bright and fresh on the day of serving, not like leftovers. Should I make the basic stew, minus the veg. and reheat to temp., then add them for an hour or so before serving?