Beef stew puree

36 servings

Quantity Ingredient
1 pounds Lean beef, diced
1½ cup Water
½ cup Sliced celery
8 eaches Green beans, cut up
1 cup Sliced carrots
2 cups Potatoes, cubed
1½ cup Whole milk, more or less

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 Pare's Preserve Book. Shared by: Sharon Stevens, Aug/94.

Submitted By SHARON STEVENS On 12-17-94

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