TRIPLE-BATCH BEEF

Triple-Batch Beef image

"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."

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 3 batches.

Number Of Ingredients 7

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Ingredients

1 boneless beef chuck roast (4 to 5 pounds), cut into 3/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, cook the beef, onions and garlic in oil; drain. Stir in the 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 among three freezer containers; cover and freeze. May be frozen for up to 3 months.

Nutrition Facts : Calories 215 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 195mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.