Puréed Beef and Carrots
Peel and slice the onion into thin pieces. Sauté in a deep non-stick pan until soft and translucent. Use butter or vegetable oil to keep onions from sticking to the pan, if necessary.
Add the beef to the pan, covering with water. Bring to a boil; then simmer for about 40 minutes.
Wash and peel the carrot, and cut into ½-inch chunks. Add to the meat pot and simmer for another 20 minutes, or until the meat is completely cooked and tender.
Remove the meat and carrot from the pot, and cool completely. Place in a food processor or blender and pulse for 30 seconds. Mash with fork for older babies.
Add water, breastmilk, or formula, 1 tablespoon at a time, to make the mixture smoother. Continue pureeing until smooth.