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Triple-Batch Beef Recipe

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"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."
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES: 16 servings

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

Nutritional Facts

1 serving (1 cup) equals 215 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 195 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein.

Directions

  1. 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.
  2. Divide beef and cooking liquid among three freezer containers; cover and freeze. May be frozen for up to 3 months. Yield: 3 batches.
Originally published as Triple-Batch Beef in Quick Cooking January/February 2000, p14

Nutritional Facts

1 serving (1 cup) equals 215 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 195 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein.

Reviews for Triple-Batch Beef

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   (4)
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MY REVIEW
Reviewed Jan. 3, 2014

"Use this one a lot too!"

MY REVIEW
Reviewed Apr. 1, 2011

"Have made this recipe several times since 2001. The meat is always super tender and tasty. I never get to put any in the freezer. Have also made the beef stew out of it."

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