Beef Burgundy OAMC Freezer Meal Paleo Primal
"A Paleo/Primal-friendly freezer meal -- this recipe is hammered together from a few Cook's Illustrated slow cooker recipes and my own tastes. Note that most of my freezer meal recipes include caramelized onions, so I usually caramelize a ten- or twenty-pound bag before starting on the meals. If you choose that strategy, substitute 1/4 to 1/2 cup caramelized onion for the whole onion called for in the recipe."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 5 lbs beef chuck roast
- 10 garlic cloves, minced fine
- 1 cup rosemary, chopped
- 5 teaspoons chicken bouillon
- 5 large onions, caramelized
- 5 bay leaves
- 1⁄4 cup soy sauce
- 1⁄4 cup oyster sauce (anything with some umami to it) or 1/4 cup Worcestershire sauce (anything with some umami to it)
- 1⁄4 cup tomato paste
- 5 cups red wine
directions
- Cut beef into two-inch chunks and salt generously; set aside.
- Combine all ingredients except red wine and stir together with beef.
- Divide into five packs and freeze (each pack will make two to four servings, depending on how big you like your entrees).
- To use a pressure cooker, thaw a pack and stir in one cup of red wine. Bring to the cooker up to pressure and cook 45 minutes; use natural release.
- To slow cook, thaw a pack, stir in one cup of red wine, and cook it for 8-10 hours on low.
- To cook on the stovetop, thaw a pack, stir in one cup of red wine, and simmer in a dutch oven for two to three hours.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
