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–+ servings

The Savory Blueprint: Beef, Onions, Garlic Bulk Recipe

Course: Bulk Prep
Cuisine: Endless
Keyword: beef, Bulk, Meal prep, Previously Prepared
Servings: 12
Author: Chef Molly
This is a Savory Blueprint Recipe. It utilizes a system that simplifies cooking by allowing you to easily batch cook and freeze commonly used ingredient combinations, making weeknight meals stress-free. It's a solution designed for even the most reluctant cooks to discover the joy of cooking. You'll find many recipes on this site to use this versatile beef combination.
Store the beef in 1-quart containers or 1-pint containers, depending on how many people you cook for. Every recipe on this site is scalable to whatever your needs are. Stored in the freezer, it will keep up to 6 months for the best flavor.
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Equipment

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!

Notes

To make freshly ground black pepper, simply add peppercorns to a spice grinder and blend until you are satisfied. I keep my ground pepper in a dish next to my stove along with a dish of Kosher salt. It really makes a difference and costs a lot less.