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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; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 14mg; sodium 17mg; potassium 66mg; carbohydrates 1g; fiberg; sugar 1g; protein 5g; vitamin a 9038IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 12mcg; vitamin b12 1mcg; calcium 10mg; iron 1mg.

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