Big Batch Beef


Welcome to one of the key basic recipes in the Cooking 101 with Andrea Vilneff series – Big Batch Beef. It’s a simple recipe that is fundamental to any smart plan-ahead meal strategy.

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Big Batch Beef

  • Yield: 10 cups 2.5 L 1x


  • 4 lb (2 kg) Extra-Lean or Lean Ground Beef
  • 4 EACH cooking onions and cloves garlic, minced


  1. Cook ground beef in Dutch oven over medium-high heat for 8 to 10 minutes, breaking into chunks with wooden spoon while cooking, until meat reaches temperature of 160ºF (71ºC) throughout when tested with a digital instant-read thermometer. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.
  2. Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.
  3. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.



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