Big Batch Ground Beef
When it comes to cooking convenience, Big Batch Beef just can’t beat! Cook up value-sized packs of ground beef with some minced onion and garlic, tuck it in the freezer and voila: fabulous scratch-cooked meals have never been faster.
WATCH the Big Batch Ground Beef video.
LEARN to make Big Batch Beef with our Step-by-Step Lesson.
COOK UP Beef’n’Cheese Stuffed Potatoes made with Big Batch for a satisfying “meat & potatoes meal” in minutes.
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Big Batch Beef
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Get Ready
Start with 4 lb (2 kg) Extra-Lean, Lean, Regular or Medium Ground Beef.
Cook's Notes:
Try lean Ground Sirloin, Chuck or Round for ground beef made from beef steak.
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Cook
- Cook ground beef in Dutch oven or deep skillet over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon or potato masher, until browned and completely cooked.
- Drain, and return to pot.
- Add 4 EACH: minced onion and garlic cloves and simmer for 12 to 15 minutes until vegetables are softened.
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Freeze
- 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 into freezer bags. Freeze for up to 3 months. Makes: 10 cups (2.5 L)
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Use
Scoop out just what you need and add microwave-thawed or frozen to soups, pasta sauces and more.
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Recipes to Cook: