- 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.
Reviews forTriple-Batch Beef
"Use this one a lot too!"
"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."