Triple-Batch Beef With three Dishes
for this series of recipes you prepare a beef roast. divide it in thirds 
and use a third in teach of three different dinner recipes 
triple-batch beef stew 
triple-batch beef chunky chili 
triple-batch herbed beef barley soup 
triple-batch beef with recipes 
1   4 to 5 lb.) boneless chuck or rump roast, buy as lean as you can, less
  trimming that way
4 tsp  minced, bottled garlic
2 Tbsp  olive oil
1-1/2 cup  beef broth
1/2 tsp  salt
1/2 tsp  pepper
in a dutch oven, cook beef, onions and garlic in oil; drain well. stir in 
beef broth, salt and pepper. you might want to hold off on the salt until 
you get everything cooking, then taste and ajust seasoning. add pepper; 
bring to a boil, reduce heat; cover and simmer for 1-3/4 to 2 hours or 
meat is tender. cool and cut meat up into bite size pieces. divide beef 
and cooking liquid evenly between 3 zip-loc freezer bags. freeze for up to 
3 months. 
triple-batch beef stew: 
1   portion triple-batch beef, thawed
3 medium  potatoes, quartered and sliced thick
3   carrots, julienned
1   rib celery, slice on the diagonal
1 cup  frozen peas
1 tsp  salt
1 Tbsp  cornstarch
1   jar heinz beef gravy
1-1/4 cup  canned beef broth
in dutch oven, place beef broth, potatoes, carrots, celery and salt. bring 
to a boil; reduce heat to simmer; cover and cook until vegetables are 
tender. add all remaining ingredients except cornstarch. stir well to 
combine. cook over medium heat until hot and bubbly. if gravy is too thin, 
dissolve cornstarch in 1/4 cup cold water until smooth; stir into stew and 
keep cooking and stirring until desired thickness is reached. 
serve over hot fluffy rice. 
serves: 4 
triple-batch beef chunky chili 
1   portion triple-batch beef, thawed 1 (11-oz.) jar salsa
1/4 cup  water
1 package  chili seasoning mix 1 (16-oz.) can pinto or kidney beans, rinsed
  and drained
in a dutch oven combine all ingredients except beans. stir well to blend. 
bring to a boil; reduce heat to simmer; cover and cook for 15 minutes, 
stirring occasionally. add beans and cook another 10 minutes. serves: 4 
triple-batch herbed beef barley soup 
1   portion triple-batch beef, thawed
3 cup  beef broth
1/2 cup  frozen green beans
1/2 cup  frozen corn
1 cup  julienned carrots, micro-wave until just done, not to soft
1/4 cup  quick-cooking barley
1 tsp  dried thyme, crushed
1/2 tsp  salt
in large dutch oven, combine all ingredients 
bring to a boil. reduce heat, cover and simmer 15 minutes or until 
vegetables and barley are tender. let steep 10 to 15 minutes, bring back 
a boil. turn off heat and serve. 
serves: 4 
(ID: 6608) Mirror: Thu, Aug 12, 2004

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