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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.'"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

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

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.