So I was thinking how often I start a recipe in the same fashion. I sauté the onion in the pan with olive oil, I add garlic, add the beef, salt and pepper. Sounds familiar, right?
Well then I got to thinking, I should just make triple that and I could utilize it in different ways through out the week or month. I also found that it freezes very well. Imagine being able to cut the active cooking time in half for weeknight dinners.
This is just one of the prep ahead recipes that freezes well. I will share with you my favorite recipes modified to make dinner a snap.
First I'll introduce my batch Beef, Onions, and Garlic Recipe and my favorite meals to create with it. The list goes on and on for this versatile, time saving prep work.
Why didn't I think of this sooner?
Molly
Equipment
- 1 Spice Grinder" class="wprm-recipe-equipment-link" target="_blank">Spice Grinder for fresh pepper grinding
Ingredients
- ¼ C Extra virgin olive oil
- 6 C Large sweet yellow onions, 3 large or Frozen chopped onions
- 1 T Freshly ground black pepper,
- 3 T Kosher Salt
- 6 T Heads garlic, 3 heads or 6T jarred, chopped garlic
- 3 lb Ground Beef, 85%-90%
Instructions
- Start by chopping the onions into a medium dice.
- Set aside and smash all the garlic with the back of your knife. Remove the peelings and chop as finally as you can.
- In a large Dutch oven, over medium-high heat, and add ¼C of oil. Add the onions, salt and pepper, stir, and cover. Lower to medium heat.
- Cook for 8 minutes, stirring occasionally. We want the onions to be fully translucent and beginning to caramelize. They should be very soft.
- Remove the lid and add the beef. Break it up with a wooden spoon and mix with the onions. Let cook over medium-high heat for about 10 minutes stirring occasionally. When the beef is no longer pink turn off the heat.
- Add 4 cups of beef to each of the 1 quart container. You should be able to fill 4 containers. Just make sure that each of the containers has an equal amount of beef in it.
- If you’re using pint containers scoop 2 cups of beef into each. Let these cool and then add lids with the label, “Beef, Onion, Garlic” and the date. These will keep for six months in the freezer. Check out my recipes on how to use this!
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