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Another of our quarterly neighborhood dinners coming up. I'm going to do a beef bourguignon with mushrooms and pearl onions roasted in the oven and added to the stew that's cooked stove-top just before serving. The recipe advises that this can be made a day ahead and refrigerated, then re-heated for 30 minutes before serving. Of course, I want to do it ahead and reheat -- both for convenience and I think it's one of those dishes that does taste better the next day. I always feel that reheating a stew on the stove top reduces it more than I would like and think it may be better to reheat covered in the oven at 375 or so. I would guess that oven reheating will take longer than 30 minutes. Also, I wonder if the roasted mushroom and onions will suffer from the refrigeration and reheating and maybe they should be roasted and added the next day to the cold stew before it goes into the oven for reheat. Advice on method, time and temp for reheating would be greatly appreciated, as would opinions on whether it makes a difference if the roasted mushrooms and onions are put into the dish the day before or at reheating.