Beef Stew Puree Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean beef, diced
1 cup: Sliced carrots,
1 1/2 cup: Water,
2 cup: Potatoes, cubed
1/2 cup: Sliced celery,
1 1/2 cup: Whole milk, more or less
8 each: Green beans, cut up
Directions:
Cook beef in water for 20 minutes. Add next 4 ingredients. Bring to
a boil. Cook, covered, until vegetables are tender. Puree in
blender. Add enough whole milk to make desired consistency. Transfer
to ice cube tray. Freeze. To store, remove cubes to plastic bag or
container. Return to freezer. Makes 36-38 cubes. Beef Puree: Use
cooked beef and water only. Pork Puree: Use cooked pork and water
only. Veal Puree: Use cooked veal and water only. Origin: Jean Pares
Preserve Book. Shared by: Sharon Stevens, Aug/94.
Submitted By SHARON STEVENS On 12-17-94
Source from luhu.jp
a boil. Cook, covered, until vegetables are tender. Puree in
blender. Add enough whole milk to make desired consistency. Transfer
to ice cube tray. Freeze. To store, remove cubes to plastic bag or
container. Return to freezer. Makes 36-38 cubes. Beef Puree: Use
cooked beef and water only. Pork Puree: Use cooked pork and water
only. Veal Puree: Use cooked veal and water only. Origin: Jean Pares
Preserve Book. Shared by: Sharon Stevens, Aug/94.
Submitted By SHARON STEVENS On 12-17-94
Source from luhu.jp