Beef Chuck Roast Stew Baby Food Recipes

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

KID-FRIENDLY GROUND BEEF STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer ground beef to the bottom of a slow cooker. Layer cabbage, broccoli, potatoes, onion, carrots, and peas, one by one, on top of the meat. Pour vegetable juice over top. Season with salt and pepper.
• Cover and cook until vegetables are tender, 6 to 8 hours on Low, gently stirring after a few hours of cooking.

BEEF CHUCK ROAST STEW (BABY FOOD)

Steps:

• 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.

DAY 1 BEEF CHUCK ROAST

Steps:

• Preheat oven to 300 degrees F.
• In a large dutch oven, heat oil.
• Brown meat on all sides and season with salt and pepper while browning.
• Remove beef to a plate when done browning.
• Add onions and mushrooms to the pot and cook until onions are translucent.
• Add garlic and mustard powder and cook for 1 more minute.
• Stir in stock or water and loosen any bits on the bottom of the pot.
• Add sugar and give a good stir.
• Add meat back to pot making sure to also add any juices that drained onto the plate.
• There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point.
• Top with rosemary sprig.
• Cover and cook in the oven for about 3 hours or until meat is fork tender.
• Place the meat on a serving plate and tent with foil.
• Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.