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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 16 |
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Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home, writes Heidee Manrose of Burns, Wyoming. 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. Ingredients:
1 boneless beef chuck roast (4 to 5 pounds), cut into 3/4-inch cubes |
2 medium onions, chopped |
4 garlic cloves, minced |
2 tablespoons canola oil |
1-1/2 cups water |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, cook the beef, onions and garlic in oil; drain. Stir in the 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.
2. Divide beef and cooking liquid among three freezer containers; cover and freeze. May be frozen for up to 3 months. Yield: 3 batches.
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