Having pre-cooked ground beef in your freezer is a great way to help make meal times easy and nutritious.
Scratch 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.
|4 lb (2 kg)||Extra-Lean or Lean Ground Beef or Lean Ground Sirloin, Chuck or Round|
|4||EACH onions and cloves garlic, 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 freezer bags. Freeze for up to 3 months.
- Cook’s Notes: You can simplify Big Batch Beef by using the food processor to mince the onions and garlic – just pulse quartered onions and peeled garlic cloves a few times to mince.
For big batch ground beef recipes the whole family will love, click here.