Triple-Batch Beef
3 variations: Chunky Chili, Herbed Beef Barley Soup, Thick Beef Stew
Contributed by Diane S.
Because I work full-time, I like to cook ahead and freeze meals so
things aren't so hectic when I get home. 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. -- Heidee Manrose, Burns, WY
3 variations: Chunky Chili, Herbed Beef Barley Soup, Thick Beef Stew
Triple-Batch Beef
Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 boneless chuck roast (4-5 lbs) -- cut in 3/4" cubes
2 medium onions -- chopped
4 cloves garlic -- minced
2 tablespoons vegetable oil
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in
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. Divide beef and
cooking liquid between three freezer containers; cover and freeze. May be
frozen for up to 3 months.
Yield: 3 batches
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Chunky Chili
Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 portion Triple-Batch Beef* -- thawed
1 jar salsa (11 oz.)
1/4 cup water
1 teaspoon chili powder (to 2 tsps.)
1 can kidney beans (16 oz.) -- rinsed and drained
In a saucepan, combine beef, salsa, water and chili powder. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans
beans; heat through.
Yield: 3-4 servings
* Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be
substituted.
NOTES : Heidee's meat mixture is the starting point for a nice hearty
chili that cooks up in a jiffy. "Choose different salsa if you like your
chili milder or hotter," Heidee recommends.
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Herbed Beef Barley Soup
Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 portion Triple-Batch Beef* -- thawed
3 cups water
1 cup frozen cut green beans
1 cup frozen sliced carrots
1/4 cup quick-cooking barley
1 tablespoon beef bouillon granules
1 teaspoon dried thyme
1/2 teaspoon salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce
heat; cover and simmer for 10-14 minutes or until vegetables are tender.
Let stand for 5 minutes before serving.
* Editor's Note: 2 cups cubed cooked beef and 1/2 cup beef broth may be
substituted.
NOTES : Thyme comes through in this colorful soup that's chock-full of
tender beef. "You can use any combination of vegetables you have on hand,"
Heidee adds. "Leftovers work especially well."
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Thick Beef Stew
Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 portion Triple-Batch Beef* -- thawed
3 medium red potatoes
--quartered & cut in 1/4" slices
1 1/4 cups water
1 teaspoon dried oregano (to 1 1/2 tsps.)
1 teaspoon salt
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lemon juice
In a saucepan, combine the beef, potatoes, water, oregano and salt. Bring
to a boil. Reduce heat; cover and simmer for 10-15 minutes or until
potatoes are tender. Add peas; heat through. Combine cornstarch and lemon
juice until smooth; gradually add to beef mixture. Bring to a boil; cook
and stir for 2 minutes or until thickened and bubbly.
* Editor's Note: 2 cups cubed cooked beef and 1/2 cup beef broth may be
substituted.
NOTES : For a real meat-and-potatoes meal, Heidee uses the mixture to
prepare this comforting stew that's sure to satisfy the heartiest of
appetites.
September 98 Recipes