Originally Posted by
jakesterUK
I find that reheating a home cooked beef or lamb dish at home generally results in meat that melts in the mouth, so I assume that it's something to do with the high temperatures that they use to reheat food on the plan that results in it being so tough.
I would say it's probably more that the caterer didn't stew it long enough for it to become soft. It's a meal with lots of gravy, and should actually suit reheating in the air quite well.