Recipe: Freezer Triple-Batch Beef for: Chunky Chili, Beef Barley Soup, Thick Beef Stew
Main Dishes - Beef and Other MeatsFREEZER TRIPLE-BATCH BEEF
"Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home. 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." - Heidee Manrose, Burns, WY
1 (4 to 5 lb) boneless chuck roast, cut in 3/4-inch cubes
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in 1 1/2 cups 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 between three freezer containers; cover and freeze. May be frozen for up to 3 months.
Use for Chunky Chili, Herbed Beef Barley Soup and/or Thick Beef Stew (recipes follow).
Makes 3 batches
CHUNKY CHILI
Makes 3-4 servings
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
1 (11 oz.) jar salsa*
1/4 cup water
1 to 2 teaspoons chili powder
1 (16 oz.) can kidney beans, rinsed and drained
In a saucepan, combine beef, salsa, 1/4 cup water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans beans; heat through.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
**Choose different salsa if you like your chili milder or hotter.
HERBED BEEF BARLEY SOUP
Makes 4 servings
"You can use any combination of vegetables you have on hand, leftovers work especially well."
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
3 cups water
1 cup frozen cut green beans
1 cup frozen sliced carrots
1/4 cup quick-cooking barley
1 tablespoon beef bouillon granules
1 teaspoon dried thyme
1/2 teaspoon salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables are tender. Let stand for 5 minutes before serving.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
THICK BEEF STEW
Makes 3 servings
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
3 medium red potatoes, quartered and cut in 1/4-inch slices
1 1/4 cups water
1 to 1 1/2 teaspoons dried oregano
1 teaspoon salt
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lemon juice
In a saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through.
Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
Source: Heidee Manrose to Quick Cooking magazine, January/February 2000
"Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home. 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." - Heidee Manrose, Burns, WY
1 (4 to 5 lb) boneless chuck roast, cut in 3/4-inch cubes
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in 1 1/2 cups 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 between three freezer containers; cover and freeze. May be frozen for up to 3 months.
Use for Chunky Chili, Herbed Beef Barley Soup and/or Thick Beef Stew (recipes follow).
Makes 3 batches
CHUNKY CHILI
Makes 3-4 servings
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
1 (11 oz.) jar salsa*
1/4 cup water
1 to 2 teaspoons chili powder
1 (16 oz.) can kidney beans, rinsed and drained
In a saucepan, combine beef, salsa, 1/4 cup water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans beans; heat through.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
**Choose different salsa if you like your chili milder or hotter.
HERBED BEEF BARLEY SOUP
Makes 4 servings
"You can use any combination of vegetables you have on hand, leftovers work especially well."
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
3 cups water
1 cup frozen cut green beans
1 cup frozen sliced carrots
1/4 cup quick-cooking barley
1 tablespoon beef bouillon granules
1 teaspoon dried thyme
1/2 teaspoon salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables are tender. Let stand for 5 minutes before serving.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
THICK BEEF STEW
Makes 3 servings
1 portion (1/3 recipe) Triple-Batch Beef, thawed (recipe above)*
3 medium red potatoes, quartered and cut in 1/4-inch slices
1 1/4 cups water
1 to 1 1/2 teaspoons dried oregano
1 teaspoon salt
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lemon juice
In a saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through.
Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
*2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted for 1 portion Triple-Batch Beef.
Source: Heidee Manrose to Quick Cooking magazine, January/February 2000
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