Big Batch Beef is not only a speedy supper solution, it’s a nutrition bonus too – stir in a scoop as an easy way to enrich soups, spaghetti sauces and more. Add in some diced sweet pepper or grated carrot along with the onions and garlic as a simple way to sneak in more veggie content.
Get into the habit of cooking up Big Batch Beef after grocery shopping. Your future self will thank you!
4 lb (2 kg) Extra-Lean or Lean Ground Beef
4 EACH onions and garlic cloves, minced
Cook ground beef in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.
Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.
Loosen beef mixture into chunks; scoop meal-sized portions into sealable freezer containers. Freeze for up to 3 months. Makes 10 cups (2.5 L)