"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."
- 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
- 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. Yield: 3 batches.
Originally published as Triple-Batch Beef in Quick Cooking January/February 2000, p14
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Reviewed Jan. 3, 2014
"Use this one a lot too!"
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."