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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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I make this when beef is on sale and sometimes I even double the recipe. It's nice to have on hand in the freezer for quick meals. Use as a quick start for stew, chili, soup, or anything else your mind can imagine. Ingredients:
4 1/2 lbs boneless beef chuck or 4 1/2 lbs blade roast or 4 1/2 lbs arm roast |
3 tablespoons vegetable oil |
1 teaspoon salt |
1/2 teaspoon pepper |
2 medium onions, coarsely chopped |
4 garlic cloves, crushed |
1 1/2 cups water |
Directions:
1. Trim fat from beef. Cut beef into 3/4 pieces.
2. In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
3. Remove beef from pan; season with salt and pepper.
4. In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
5. Add water, bring to boil, then reduce heat to low.
6. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
7. Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.
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