Recipes - Triple Batch Beef

Triple Batch Beef

 

   

Makes:
20-Minute Beef Chili
Weeknight Beef Stew
Quick and Easy Beef Barley Soup

Tip:  This basic cooked beef mixture, seasoned with onion and garlic, will make a flavorful head start for a collection of fast weeknight meals when frozen in recipe-size portions.  To be sure the beef is defrosted and ready to use, place in the refrigerator the night before you plan to use it.

Triple Batch Beef

Total preparation and cooking time:  2 1/2 hours

 

4 1/2 lb.	boneless beef chuck shoulder, arm or blade pot roast
3 Tbsp.	vegetable oil
1 tsp.	salt
1/2 tsp.	pepper
2	medium onions, coarsely chopped
4 cloves	garlic, crushed
1 1/2 cups	water

1. Trim fat from beef.  Cut beef into 3/4 inch pieces.  In Dutch oven, heat oil over medium heat until hot.  Add beef (1/4 at at time) and brown evenly, stirring occasionally.  Remove beef from pan; season with salt and pepper.
2. In same pan, add onions and garlic, cook and stir until onions are lightly browned.  Pour off drippings.  Return beef to pan; add water.  Bring to a boil; reduce heat to low.  Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
3. Place about 2 cups beef mixture into each of three 1-quart freezer containers. Cover tightly and freeze. 

Makes 6 cups cooked beef.

 

20-Minute Beef Chili

Total preparation and cooking time: 20 minutes

 

1 container (2 cups)	Triple Batch Beef, defrosted (see above recipe)
1 jar (8 oz.)	mild salsa
1 Tbsp.	chili powder
1 can (15 oz.)	kidney beans, drained, rinsed
1/2 cup	shredded Cheddar cheese
1/4 cup	sliced green onions

1. In medium saucepan, combine beef mixture, salsa and chili powder.  Bring to a boil, reduce heat to low.  Cover tightly and simmer 10 minutes.  Stir in beans; heat through.  Serve with cheese and green onions.

 

Weeknight Beef Stew

Total preparation and cooking time: 20 minutes

 

1 container (2 cups)	Triple Batch Beef, defrosted (see above recipe)
2	medium red potatoes, cut into 1/4 inch thick slices
2/3 cup	water
1 tsp.	dried oregano leaves
1/2 tsp.	salt
1 cup	frozen peas
2 tsp.	cornstarch, dissolved in 1 Tbsp. fresh lemon juice

1. In medium saucepan, combine beef mixture, potatoes, water, oregano and salt.  Bring to a boil; reduce heat to low.  Cover tightly and simmer 10 to 12 minutes or until potatoes are tender.  Stir in peas; heat through.   Add cornstarch mixture; cook and stir 1 minute or until sauce is thickened and bubbly.

 

Quick and Easy Beef Barley Soup

Total preparation and cooking time: 20 minutes

 

1 container (2 cups)	Triple Batch Beef, defrosted (see above recipe)
3 cups	water
1 cup	frozen cut green beans
1 cup	sliced carrots
1/4 cup	quick-cooking barley
1 Tbsp.	instant beef bouillon granules
1 tsp.	dried thyme leaves

1. In large saucepan, combine all ingredients.  Bring to a boil; reduce heat to low.  Cover tightly and simmer 12 minutes or until barley is tender.

Tip:  Be sure to buy the quick-cooking barley for this recipe. No green beans on hand?  Use frozen peas or broccoli florets.