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Triple-Batch Beef

By: Heidee Manrose  
"'Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home,' writes Heidee Manrose of Burns, Wyoming. 'I keep portions of this economical meat mixture in heavy-duty resealable plastic bags in the freezer. After a busy day, It's easy to fix one of the three variations I've included here.'"

Rating: This weblink has been rated 3 times with an average star rating of 2.0 Read Reviews (2)

Rate/Review | 19 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 4 pounds beef chuck roast, cut into 3/4 inch cubes
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. Divide beef and cooking liquid between three freezer containers; cover and freeze. May be frozen for up to 3 months.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2009 by Lee 
So? Where are the three variations? Think there was something forgotten, here! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by GECKO3 
Where are the three variations? I always am looking for ways to use up l.overs! MORE

 
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