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Home Cooking 3

Partially cooking Beef Bourguignon and freezing

Lleblanc637 | Jun 15, 201708:09 AM

I am cooking for my daughter 's wedding. I am making Beef Bourguignon. I was thinking of going through all of the steps just up to the final 3 hours of cooking and then freezing in freezer bags for a week. The night before I would put it in crock pots and set it too low to slow cook overnight and then bring to the reception place in the morning to transfer to chafing dishes. Would it come out the same if I do not finish the cooking until after all the ingredients are put together on the stovetop and freeze it and cook after thawed? Will it thicken up properly? Thanks for any advice

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