Should you refrigerate beef prior to slow-cooking but after searing? Cooking

I'll be slow cooking some beef tomorrow, which usually involves cutting a slab of meat into smaller cubes and searing each side until brown, and then dumping into a crock pot for 8 hours (basically).

Thing is, cutting and searing the meat can take a lot of time--especially in the morning. Can the beef be cut and seared in advance, and stored overnight in a refrigerator prior to cooking without any adverse effects, or is it better to cook immediately after searing?

Submitted May 01, 2016 at 04:49AM by Sly_Lupin http://ift.tt/26FrCN2 Cooking