Big Batch Seasoned Ground Beef Recipes

Steps:

• Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2-3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine.
• Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12-15 minutes. Let cool to room temperature.
• Do Ahead:
• Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.

Steps:

• Cook ground beef in stockpot or Dutch oven, using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked.
• Drain in colander.
• Return to pot and add onion and garlic; simmer uncovered for 12 to 15 minutes until vegetables are soft.
• Spread mixture out in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour).
• Loosen frozen beef into chunks and scoop into freezer bags or containers.
• Freeze for up to 3 months.
• Add frozen beef to recipes calling for browned ground beef, you may need to increase the recipe’s cooking time slightly.

Steps:

• In a Dutch oven over medium heat cook beef, onions, celery, and garlic until meat isn't pink and vegetables are tender; drain.
• Stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncoveredfor 1-1 1/2 hours stirring occasionally.
• Cool and transfer to freezer bags or containers, about 2 cups in each.
• May be frozen for up to 3 months.

Steps:

• In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.