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