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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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!