Lleblanc637
Assistant Cook
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?