Triple-Batch Beef Recipe
- 4 pounds beef chuck roast, cut into 3/4 inch cubes
- 2 medium onions, chopped
- 4 garlic cloves, 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.
