Beef bourguignon

Beef braised in red wine with onions, mushrooms and bacon is built for making ahead: the long braise leaves beef chuck tender and the sauce glossy, and both come through the freezer well. It is the dinner on this list that feels most like a treat at the end of a long day. Follow the standard stew rules. Leave potatoes out, because cooked potatoes turn soft and mealy when frozen, and serve it over freshly made mash, egg noodles or crusty bread instead. Make sure every piece of beef is covered by sauce before freezing so nothing dries out, and take the carrots off the heat a little early, since they finish softening when the stew is reheated.