Triple-Batch Beef

7 ingredients
2 steps

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

Directions

  1. 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. 2
    Divide beef and cooking liquid among three freezer containers; cover and freeze. May be frozen for up to 3 months.

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