Originally Posted by Lleblanc637
I am cooking for my daughter 's wedding. I am making Beef Bourguignon. I want to go through all the steps but the final step of cooking for 3 hours before freezing for a week. I want to thaw and put it in crock pots before bed the night before the wedding. I would then take to the venue in the morning and transfer to chafing dishes. Do you think the flour gravy will thicken and cook properly?
What do you mean by this? I sometimes cook things and freeze them, leaving the final touches until I reheat them. Tuesday I finished some frozen conch chowder by adding the potatoes, but it was already cooked through.