2 tsp olive oil
1 lb beef stew meat, cut into 1/2 in chunks
Salt & pepper to taste
1/2 yellow onion, finely chopped
1 clove garlic, minced
1 tsp minced fresh rosemary
2 Yukon gold or red potatoes, cut into chunks
2 carrots, peeled and finely chopped
1 medium tomato, cored and finely chopped
1 1/2 cups Veggie/Chicken broth (I used more)
Makes about 4 cups
- In a small stockpot over medium-high heat, warm the olive oil. Sprinkle the beef lightly with salt and pepper and add to the pan. Cook, turning as needed, until browned, 3-4 minutes. Transfer to a plate. Leave the juices in the pan over medium-high heat.
- Add the onion, garlic, rosemary, and 2 tablespoons water and cook until fragrant, about 5 minutes, stirring to scrape up the brown bits in the pan. Return the beef to the pan, along with any juices accumulated on the plate. Add the potatoes, carrots, tomato, and stock and stir to mix well.. Cover and bring to a boil. Reduce the heat to low and simmer until the beef and vegetables are very tender, about 1-1.5 hours.
- Depending on your toddler's age and chewing ability, shred or mash the beef and vegetables into a size your toddler can handle. Let cool slightly, then ladle into bowls and serve.
- Store it: Refrigerate in an airtight container for up to 2 days, or free for up to 1 month.
This picture was taken before I add more water and broth.