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Ingredients

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Directions

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  • Place beef in a medium saucepan. Add enough water to cover. Bring water to a boil. Reduce heat; simmer, covered, 2 hours or until meat is fork tender, adding carrot the last 15 to 20 minutes of cooking. Remove meat and carrot with a slotted spoon. Reserve 1/2 cup cooking liquid.

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  • In miniature food processor, puree half the beef with 2 tablespoons reserved broth. Repeat with remaining beef and more broth. Puree carrot through a food mill, baby food grinder, or miniature food processor.

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  • Stir beef and carrots together. Add more reserved cooking broth if desired. Use within 1 day, or freeze up to 1 month.

To Freeze:
  • Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

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To Serve:
  • Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

36 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 14 mg cholesterol; 17 mg sodium. 66 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 5 g protein; 9038 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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