many thanks to all for vaious replies to my earlier thread.

I wanted to ask what the concensus was about refreezing a stew, say, a bolognese
sauce, or chilli beef stew, when there are leftovers?

in other words

make stew

1 freeze
2 thaw - reheat thoroughly - eat
3 leftovers -refreeze (back to 2)

I've never understood why this cycle shouldn't be repeatable quite a few times
unless of course there are bacteria which thrive at 100 deg C (or whatever
temperature stew boils at).

any thoughts?