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Triple-Batch Beef

Total Time

Prep: 10 min. Cook: 2 hours


3 batches

"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


  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.

Nutrition Facts

1 cup: 215 calories, 12g fat (4g saturated fat), 74mg cholesterol, 195mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 22g protein.

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