Yield: 18 Servings
|5 teaspoons||Olive oil|
|5 pounds||Round roast, trimmed, cut in 1 1/2" cubes|
|2 cups||Onion, chopped|
|2||Cloves garlic, minced|
Spray Dutch oven with cooking spray. Add 1 teaspoon olive oil. Brown a portion of the meat on all sides in the hot oil. Remove browned meat from Dutch oven; set aside. Repeat browning till all meat is cooked, adding the remaining olive oil a teaspoon at a time, as needed. Return all of the meat to the Dutch oven. Add water, chopped onion, minced garlic, and salt. Bring to boiling. Simmer, covered, till meat is tender, about 1½-2 hours.
Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into three 1-quart freezer containers. Seal, label, and freeze. Makes 3 quarts.
NOTES : Prepare this stew mixture in quantity and freeze. Then, use it to prepare any of the recipes provided (Beef Pie, Old-Fashioned Stew, German Stew or Shortcut Stew.)
Posted to MC-Recipe Digest V1 #339 Recipe by: Better Homes and Gardens Make Ahead Cookbook, c 1971 From: "Sharon L. Nardo" <snardo@...> Date: Thu, 12 Dec 1996 08:22:32 -0500