Ingredients:
1 1/2 lbs boneless beef chuck roast
2 cups water
3 carrots ( medium to large)
1 cup onions ( chopped)
2 cups peas ( frozen or fresh)
1 potatoes ( large)
Directions:
Trim excess fat off roast and cut into 1-1/2 inch cubes.
Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
FOR INFANTS:.
Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
FOR OLDER BABIES:.
Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.
Servings: Serve
Time preparation: 20 min.
Time total: 75 min.