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Baby Bourguignon

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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)

  • Prep Time: 5 mins,
  • Cook Time: 6 hrs,
  • Rating:
    Rate this recipe
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...

Ingredients

  • 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)

Preparation

  1. 1. Put all the ingredients in the Crock pot and cover.
  2. 2. Set to cook for 5-6 hours on high or 8-10 hours on low.
  3. 3. Remove 1 cup portion for baby and puree.
  4. 4. Salt the dish to taste for adults and serve.
  5. *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.
Baby Bourguignon

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Comments






  1. Kate

    July 10, 2014 at 10:26 am

    Fantastic recipe! It is the first beef dish that my toddler daughter has been willing to eat! My husband asked me to make it a staple on our menu.

  2. Kate

    July 3, 2014 at 12:16 pm

    If you cook this recipe without a slow cooker, is it better to use the stove top or the oven and approximately how long it should be cooked in this case? A response would be greatly appreciated.

    • Catherine McCord

      July 7, 2014 at 12:24 pm

      You could put all the ingredients into dutch oven or heavy bottomed soup pot, cover, and cook on low-medium on the stovetop for about 1-2 hours! :)

      • Kate

        July 8, 2014 at 7:46 am

        Thanks a lot!

  3. Lucia

    February 28, 2014 at 11:15 am

    Any recipe that can be done with the leftover?

  4. Candace

    November 8, 2010 at 6:05 pm

    Delicious! I blended it up with a little Yukon gold potato I boiled with garlic cloves. My 9 month old loved it!