Southwestern Beef Stew

leftover beef chuck
2-3 cups of water
1/3 of a beef bouillom cube
1 tbsp flour
3 vine tomatoes, hand crushed
1/3 of onion, no chop
1/2 cup sliced mushrooms
1/2 cup of mixed frozen veg
2 potatoes rough chopped
s/p, olive oil, home dried thyme, oregano, rosemary, sage, 1/3-1/2 sazon packet, 1 tsp cumin, 1tsp cayenne
1/3 cup of black quinoa

Little informal stew to get rid of some extra beef chuck not used for kebabs last week...i let it simmer for 2hrs. Added some quinoa near 1.5hr mark. then I accidentally let it sit out overnight...so to make sure any harmful bacteria like botulism have not festered- re-heat/bring to a boil for 10 minutes and then put into fridge or eat.

Working in commercial kitchens with 50 gallon pots of hot soups and stocks...they are frequently left out to be brought to room temperature (which can take hours) before storing in fridge.  Placing hot stocks directly into the fridge will distort the flavor and sugar.