When I made my Beef Bourguignon video a few months ago (weeks ago?) my mom said: “There was enough there to feed an army!”
She was right. Unfortunately, my army left me after I instituted a mandatory manicure policy, and that stew went to waste. Well tonight I encountered a similar situation: I had a ton of leftover Kadjemoula (I ate more of it for dinner, and it was even more delicious than it was yesterday. It aged extraordinarily well.) I know I can’t eat it tomorrow or the next day (late classes, etc.) so I decided to freeze it. I have no idea if this is a good idea.
Is this a good idea? Is this safe? How long will it freeze for? Answers to these questions will be most appreciated and may help me avoid getting dysentary. Much obliged!