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Epicurious

Big-Batch Seasoned Ground Beef

By Anna Stockwell
Image may contain Cutlery Spoon Plant Food Produce Vegetable Bean Lentil and Fork
Photo by Chelsea Kyle, Food Styling by Kate Buckens

When cooking four pounds of ground beef, you’re not going to get every little bit perfectly browned unless you work carefully in batches, potentially investing more time than a big-batch recipe merits. Instead, brown the first two pounds, then just stir in the rest—the rich flavor of deeply browned beef will meld into the whole batch. Stash it in smaller quantities in the freezer, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

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