My little brother brought this recipe home from kindergarten, and it has been a family favorite ever since.
This recipe has one pre-step: brown the meat. You can do this whenever you have the chance (it doesn’t need to be in the morning for it to work well, you can even do it the night before). Everything else just goes into the pot.
Turn it on, give everything a stir, and lid it for about 6 hours on high or longer on low.
For older babies, you can cook extra carrot chunks and mash them separately.
I usually serve this with some kind of biscuit (or like we did this week, Irish soda bread made with buttermilk–but that is for when you are kids are older and you have time to make bread with them!).
You can easily double this for freezer portions, or just to keep around for quick bowls of protein that can be just heated and eaten. Viola. Easy. And yummier than you would think just looking at it…
- 1 1/2 lb ground meat (we have used both beef and ground turkey)
- 1 onion, diced
- 3 carrots, chunked
- 3-4 potatoes (russets, or the equivalent amount), cubed
- 3 T Worcheshire sauce
- 3 T soy sauce
- 2 bouillon cubes
- 2 c water