So not an Irish stew exactly but Scouse (Liverpool dish) that's very close.

Cooking a Beef and Lamb stew for Easter but I want to go to Mass and watch the game at the pub in the morning before having a lot of people back to my house for dinner. So I would prefer to have it mostly ready and have minimal cooking on the Sunday. Should I...

A) Cook the entire stew on the Saturday including the veg (Carrots Potatoes) and just heat it up again Sunday

B) Cook and braise the meat on Sunday (with the onions and ale ect) and then expand it on the Sunday with some the Vegtables and cook for another hour to soften. (Thinking this way I can also skim the fat off the cold braised meat.

I think B sounds better though is their any downside to doing this? Will it still be safe to heat up again if we have left overs? What are the downsides?

Thanks in advance and Happy Easter.