Searing stew meat the night before
The accepted answer from the linked question is just as accurate in this situation.  Assuming you're talking about "stew meat" sized pieces (about 2cm per side or so) by the time smaller pieces brown sufficiently, they should be nearly if not completely cooked through.  By similar logic, when you refrigerate them they should cool down more quickly than a larger roast.  So there's even less risk here than with larger pieces.