How to Brown Ground Beef

You've probably noticed that most recipes using ground beef start with a browning step. Slow cooker dishes, chilis, soups, meat sauces, ground beef stew, and sloppy Joes almost always call for browned ground beef, and many casseroles start with browned ground beef. Meatloaf, burgers, meatballs, and stuffed peppers and cabbage are a few notable exceptions.

How to Choose Ground Beef

When buying ground beef, always check the sell-by date on the label and choose the freshest possible package. To freeze fresh ground beef for longer storage, wrap the packaged beef tightly in foil or put it in a sealable freezer bag. Air in the bag will cause freezer burn eventually, so remove as much air from the freezer bag as possible and use the ground beef within about 3 to 4 months. For even longer storage, consider a vacuum sealer system. Store frozen vacuum-sealed ground beef for as long as 2 to 3 years. Make sure to label packages with the name, a use-by date, and the weight.

The lean beef to fat ratio is another important factor to consider. An 85/15 ground beef is the most common ratio, and it's a good all-purpose choice. Choose a higher fat content—70/30 to 80/20—for the juiciest burgers and most flavorful meatloaf, or add some ground pork to the mixture for extra fat and moisture. Extra-lean ground beef—90/10 or 93/7—is a good choice for tacos and sauces, or when you are browning ground beef crumbles to freeze for recipes. It's also the best choice for dishes that can't be easily drained, such as casseroles and stuffed peppers.

How to Cook and Brown Ground Beef

1. Here's how to brown ground beef, whether for a recipe or to freeze for later use.
2. Place a large skillet or saute pan over medium-high heat. If you are cooking very lean ground beef, heat a tablespoon or two of vegetable oil or extra virgin olive oil to the skillet. Add onions or other chopped seasoning vegetables about 2 to 3 minutes before the beef is ready, or cook them separately. 
3. When the pan is hot, add about 1 to 1 1/2 pounds of ground beef. Use a spatula or wooden spoon to break the ground beef up into smaller pieces as it cooks. Try to keep the pieces around the same size so the beef will cook and brown evenly. 
4. Continue to cook for about 6 minutes, or until the beef is no longer pink.
5. To drain the beef thoroughly, use a slotted spoon. Scoop the beef out onto a paper towel-lined plate or pan. 
6. Once the paper towels have absorbed the excess fat, use the beef in your recipe or freeze it—labeled with the name and date—in sealable freezer bags. Store frozen, fully cooked ground beef in the freezer for up to 4 months. If you use a vacuum sealer, you can store the beef for much longer.