Beef stew puree
36 servings
Ingredients
| 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 |
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 Pare's Preserve Book. Shared by: Sharon Stevens, Aug/94.
Submitted By SHARON STEVENS On 12-17-94