Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca Available where books are sold.

Image credit: Charity Burggraaf

Venezuelan Steak – Freezer Meal Recipe Idea

Photo Credit: Charity Burggraaf

Venezuelan Steak Recipe

Ingredients

• 2 lbs (1 kg) beef flank steak, cut across the grain into 1-inch (2.5 cm) slices
• 2 cups (500 mL) beef broth or Homemade beef Stock (page 350)
• 1 can (8 oz/227 mL) tomato sauce
• 1/3 cup (75 mL) tomato paste (About 3 oz/90 g)
• 1 tbsp (15 mL) Worcestershire sauce
• 1 red bell pepper, thinly sliced
• 1/2 medium onion, thinly sliced
• 1 tsp (5 mL) minced garlic
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) dried oregano
• 1 bay leaf
• 1/2 tsp (2 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper

Directions

1. In a large bowl, combine flank steak, beef broth, tomato sauce, tomato paste, Worcestershire sauce, bell pepper, onion, garlic, olive oil, oregano, bay leaf, salt and pepper, Stir Well.

MAKE IT NOW: Pour beef and sauce in a large (approx. 5 quart) slow cooker. Cover and cook on Low for 7 to 8 hours or on High for 5 to 6 hours, until meat is tender. Remove bay leaf and serve.

MAKE IT FREEZER MEAL: Pour contents of bowl into a labeled gallon-size (4 L) freezerbag. Seal,removing as much air as possible, and freeze.

THAW AND COOK: Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour beef and sauce into a large (approx 5 quart) slow cooker. Cook on Low for 8 to 9 hours or on High on 5 to 6 hours, until meat is tender. Remove bay leaf and serve.

Makes 6 Servings.

Make sure to order your copy of Seriously Good Freezer Meals for even more amazing freezer meals & meal planning ideas.

Yield: 6 servings

Venezuelan Steak – Freezer Meal Recipe Idea

Print

This Venezuelan Steak recipe is full of flavor and can be made in the slow cooker when prepared or frozen in meal planning for future use.

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Ingredients

• 2 lbs (1 kg) beef flank steak, cut across the grain into 1-inch (2.5 cm) slices
• 2 cups (500 mL) beef broth or Homemade beef Stock (page 350)
• 1 can (8 oz/227 mL) tomato sauce
• 1/3 cup (75 mL) tomato paste (About 3 oz/90 g)
• 1 tbsp (15 mL) Worcestershire sauce
• 1 red bell pepper, thinly sliced
• 1/2 medium onion, thinly sliced
• 1 tsp (5 mL) minced garlic
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) dried oregano
• 1 bay leaf
• 1/2 tsp (2 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper

Instructions

1. In a large bowl, combine flank steak, beef broth, tomato sauce, tomato paste, Worcestershire sauce, bell pepper, onion, garlic, olive oil, oregano, bay leaf, salt and pepper, Stir Well. 
2. MAKE IT NOW: Pour beef and sauce in a large (approx. 5 quart) slow cooker. Cover and cook on Low for 7 to 8 hours or on High for 5 to 6 hours, until meat is tender. Remove bay leaf and serve. 

Notes

MAKE IT FREEZER MEAL: Pour contents of bowl into a labeled gallon-size (4 L) freezerbag. Seal,removing as much air as possible, and freeze.

THAW AND COOK: Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour beef and sauce into a large (approx 5 quart) slow cooker. Cook on Low for 8 to 9 hours or on High on 5 to 6 hours, until meat is tender. Remove bay leaf and serve.