TRIPLE BATCH BEEF

By á-825

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.