I admit, this isn't exactly a dish that would come to mind when you think of "baby food," but my little guy sure does love it. Yes, it's 70 degrees in Los Angeles, which doesn't make you think of pulling out the crock pot to make a slow roast, but I disagree. Last weekend at the Farmers market I trudged out in the rain (it does rain here once in a while), and realized that I hadn't purchased the delectable Bison that's sold there in quite a while. Packed with more protein and Iron then even beef, it's a perfect meat for everyone in the family. This is one of my favorite 1, 2, 3 dishes that takes little effort and is packed with flavor. As soon as its ready just puree a cup for baby and you can enjoy the rest.
Baby Bourguignon (Serves 6-8)
- 2 pounds bison (or beef roast, preferably grass fed)
- 1 onion, chopped
- 4 stalks celery
- 16 ounces baby carrots
- 1 bay leaf
- 2 cups mushrooms, halved
- 1 14 ounce can chopped tomatoes
- 1 cup pomegranate juice or wine (if you're making for adults only)
- 2 cups Water
- 1 tablespoon Fresh Thyme
- 3 garlic cloves
- Salt (after you remove portion for Baby)
Preparation1. Put all the ingredients in the Crock pot and cover.
2. Set to cook for 5-6 hours on high or 8-10 hours on low.
3. Remove 1 cup portion for baby and puree.
4. Salt the dish to taste for adults and serve.
*You may also heat 1 tbsp oil in a saute pan and sear the roast on all sides for several minutes before putting in the crock pot. Do not “cook” it, though.