Friday, December 31, 2010

Italian Beef


This is one of my favorite ways to prepare stew meat.  I like to put things together, put it in the freezer, then let it marinate as it defrosts.

In a bowl, mix a few tablespoons of olive oil, a few tablespoons of Worcestershire sauce, one small can of tomato sauce, one can of ginger ale and one packet of Italian dressing mix.  Add two to three pounds of stew meat.  I divided it up into five individual meals, put into baggies and into the freezer.

On the day I want to have this for dinner, I will put it into the fridge first thing in the morning to start defrosting.  By lunchtime, I will dump the bag into the crock pot and cook on low for four to six hours.  Sometimes I don't remember to put it in the crock pot until early afternoon, so I will put it on high for three to four hours.

It turns out tender and flavorful.



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