Beef and Carrot Puree

Beef and Carrot Puree
Servings: 10 Yield: about 1-1/4 cups Prep 5 mins Cook 2 hrs

Ingredients

  • 1/2 pound boneless beef chuck roast, cut in 1-1/2-inch chunks
  • 1 4 ounce large carrot, cut in 1-inch chunks

Make It

1. 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.

2. 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.

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

To Freeze:

4. 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.

To Serve:

5. 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

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 36, Fat, total (g): 1, chol. (mg): 14, sat. fat (g): , carb. (g): 1, Monounsaturated fat (g): , Polyunsaturated fat (g): , fiber (g): , sugar (g): 1, pro. (g): 5, vit. A (IU): 9038, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 17, Potassium (mg): 66, calcium (mg): 10, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.