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 an easy way to sneak in more veggie content.
Big Batch Beef
This simple recipe is fundamental to any plan-ahead meal strategy.
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Servings: 10 cups
Ingredients
- 4 lb extra-lean or lean ground beef
- 4 cooking onions minced
- 4 cloves garlic minced
Instructions
- 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.
- 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 freezer bags. Freeze for up to 3 months.
Video
Nutrition Facts
Big Batch Beef
Serving Size
1 cup
Amount per Serving
Calories
266
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
112
mg
37
%
Sodium
122
mg
5
%
Potassium
692
mg
20
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
39
g
78
%
Vitamin A
1
IU
0
%
Vitamin C
3
mg
4
%
Calcium
26
mg
3
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
