"This combination of root vegetables and beef has a smooth consistency that appeals to young babies." Wendy and I could have eaten the entire dish ourselves. DELICIOUS!!
2 tablespoons butter
1 cup leeks, sliced (we used 2 medium leeks)
1 pound lean stewing beef, cubed
1 1/4 cups sliced carrots
1 cup peeled and chopped parsnips
3/4 pounds potatoes, chopped (we used Yukon Gold)
2 cups beef or chicken stock (we used chicken)
Heat the butter in a flameproof casserole or Dutch oven. Add the leeks and saute for 5 minutes, or until softened. Add the beef and saute until browned.
Add the carrots, parsnips, and potatoes to the casserole. Cover with stock and bring the mixture to a boil.
Transfer the casserole to a 350 degree preheated oven and cook for 1.5 - 2 hours, or until the meat is soft. Blend to a puree of the desired consistency.
This made 7.5 cups - or 5 (1.5 cup) servings.
Leeks and Beef
Vegetables added to the dish!
After the braising in the oven! YUMMY!!
Into the food processor it goes!
Voila! Beef and vegetable puree!
It made five delicious servings for the little man. That's one lucky baby!
That sounds so delicious... It's making me hungry lol! Thanks for sharing this ;) Diane
ReplyDelete