Beef Chuck Roast Stew (baby Food)

Ingredients

• 1 1/2 lbs boneless beef chuck roast
• 2 cups water
• 3 carrots (medium to large)
• 1 cup onion (chopped)
• 2 cups peas (frozen or fresh)
• 1 potato (large)

Directions

1. 1

   Trim excess fat off roast and cut into 1-1/2 inch cubes.

2. 2

   Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.

3. 3

   While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.

4. 4

   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.

5. 5

   FOR INFANTS:.

6. 6

   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.

7. 7

   Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.

8. 8

   FOR OLDER BABIES:.

9. 9

   Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.