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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim excess fat off roast and cut into 1-1/2 inch cubes. | 2. Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes. | 3. While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside. | 4. 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. | 5. FOR INFANTS:. | 6. 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. | 7. Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months. | 8. FOR OLDER BABIES:. | 9. Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1 1/2		boneless	1468.8033	0.0	207.6725	71.1282
water	2	cups		0.0	0.0	0.0	0.0
carrot	3	carrots		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
pea	2	cups		82.32	14.798	5.4879999999999995	0.392
potato	1	potato		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.