TRIPLE BATCH BEEF

TRIPLE BATCH BEEF
TRIPLE BATCH BEEF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 1/2

    lb boneless beef chuck shoulder, arm or blade pot roast, cut

  • into 3/4 inch pieces

  • 3

    T vegetable oil

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 4

    cloves garlic, crushed

  • 2

    medium onions, coarsely chopped

  • 1 1/2

    C water

Directions

Heat oil in Dutch oven over medium heat. Add beef pieces (1/4 at a time) cook and stir until beef is browned. Remove beef from pan, season with salt and pepper. Set aside. Cook garlic and onion in same pan until soft; then add water and simmer for 2 to 2 1/2 hours until meat is tender. Divide into 2 C portions for freezing. I made 4 containers and then froze. SEE Weeknight Beef Stew and Quick "N" Easy beef Barley Soup for quick recipes using the above recipe.

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