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Big Batch Beef

Big Batch Beef is not only a speedy supper solution, it’s a nutrition bonus too – stir in a scoop as an easy way to enrich soups, spaghetti sauces, and more. Add in some diced sweet pepper or grated carrot along with the onions and garlic as an easy way to sneak in more veggie content.

MAKES 10 Servings - PREP TIME 10 min - COOK TIME 25 min - TOTAL TIME 35 min



  • 4 lb (2 kg) Extra-Lean or Lean Ground Beef or Lean Ground Sirloin, Chuck or Round

  • 4 EACH onions and garlic cloves, minced

Cook ground beef in a Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with the back of a spoon, until browned and completely cooked. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.

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 meal-sized portions into freezer bags. Freeze for up to 3 months.

Yield: 10 cups (2.5 L)

For the original recipe, click here.


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