Recipe: So Simple Big Batch Beef

Cook up and stash a batch of big batch beef in the freezer for lots of speedy dinners.

Preparation:  5 minutes

Cooking: 10 minutes

4 lb (2 kg) extra lean ground beef chuck, sirloin or round*

1 pouch onion or onion roasted garlic soup

1. Thoroughly cook ground beef with onion soup mix in deep skillet on medium-high heat for 9 to 10 minutes, breaking up into small chunks with back of spoon or potato masher, until browned. Drain.
2. Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze until meat is firm (about 1 hour).
3. Loosen frozen beef, breaking into small chunks; scoop meal-sized portions into freezer bags or sealable containers.

Makes about 10 cups.

Per cup (250 ml) made with lean ground beef and onion soup mix: 320 calories, 35 g protein, 18 g fat and 2 g carbohydrate. Excellent source of iron (25% DV), Vitamin B12 (174% DV) and zinc (90% DV) and 16% DV sodium.

So Simple Provolone Beef Pizza

Top 12-inch (30 cm) ready-made or rolled pizza dough crust with 1/2 cup (125 mL) pizza sauce, 1 cup (250 mL) big batch beef, 1 cup (250 mL) halved grape or cherry tomatoes, 1 cup (250 mL) shredded provolone cheese, half a red onion, thinly sliced and torn fresh basil leaves.  Bake in 425ºF (220ºC) oven for about 15 minutes, until cheese is melted and crust is crispy and golden. Makes 6 slices.

Cheeseburger Version: Eliminate tomatoes, onion, provolone cheese and basil. Top with 2 cups (500 mL) shredded Cheddar and mozzarella cheese blend.

So Simple Spaghetti Sauce

Pan-fry 1-1/2 cups (375 mL) diced vegetables (such as carrot, zucchini, celery, sweet peppers) in saucepan in a bit of oil. Stir in 2 cups (500 mL) frozen big batch beef, 2 cans (19 oz/540 mL EACH) Italian-style tomatoes and 1 can (5-1/2 oz/156 mL) tomato paste; heat to simmer, breaking up tomatoes with back of spoon. Simmer, stirring occasionally, for 15 minutes.  Makes 6 cups.

So Simple Mexicali Beef

Combine 1 can (28 oz/796 mL) diced tomatoes, drained, 2 cups (500 mL) frozen big batch beef, 1 can (19 oz/540 mL) kidney or black beans, drained and rinsed, 1 cup (250 mL) frozen corn kernels, 1 sweet green pepper, diced, 2 tbsp (30 mL) chili powder and 1 tsp (5 mL) ground cumin in saucepan. Simmer over medium heat, stirring occasionally, for 15 minutes.  Use over nachos, fill tortillas, or serve as a chili. Makes 7 cups.

Courtesy of the Beef Information Centre, for more recipes and to join the Make it Beef Club, visit www.beefinfo.org.