Beef with Vegetable Purée

1. 1 Stewing beefpack 600 g ≈ $11.36 50 g
2. 2 Cauliflower (frozen)pack 400 g ≈ $1.80 60 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Potatoes≈ $2.15 per kg 50 g
5. 5 Olive oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the beef and vegetables and cut the beef into large 4–5 cm chunks; preheat a pot over medium heat.

2. Simmer the beef over medium heat for 45 minutes until tender, skimming the foam occasionally.

3. Boil the vegetables for 15 minutes until tender.

4. Combine the meat, vegetables, and broth in the pot; blend to a purée, add butter and stir until smooth.

5. Adjust with salt to taste if needed and mix, then check the consistency and aroma.

6. Serve warm, optionally lightly toast the surface and offer with a small slice of bread.

In short

• A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.