reheating large casserole boeuf bourguignon
I'm serving 10 people the wonderful Julia Child recipe for "boeuf" etc. It takes about
6 pounds of meat plus mushrooms, onions, sauce etc. and it will be served in a large stoneware casserole with top. I've never used this server before and I'm making the dish the day before. How long should I reheat it in the oven and at what temp please?