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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
Preparation
Step 1
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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