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.
- 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
- kosher salt (after you remove portion for Baby)
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.
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! 🙂
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.
Any recipe that can be done with the leftover?
Delicious! I blended it up with a little Yukon gold potato I boiled with garlic cloves. My 9 month old loved it!