Tender beef, soft carrot and cooked rice make a moist spoon-fed stew. Cooking time depends on the beef cut; rice needs prompt cooling and careful storage.
Cook raw lean minced beef in a clean nonstick pan over medium-low heat with a little safe water if needed, breaking up all clumps until the thickest part reaches 71°C (160°F) on a food thermometer. Avoid raw-meat cross-contamination.
Peel and finely dice carrot and cook until fork-tender. Use freshly cooked soft rice or rice cooled rapidly and refrigerated according to rice-specific guidance.
Combine thoroughly cooked beef with the fully tender other ingredients and blend or mash finely. Add small amounts of safe liquid for a moist spoonable texture without dry meat clumps, tough stems or compact rice grains.
Cool to feeding temperature and offer under supervision. Refrigerate only clean untouched portions promptly.
Blend or finely mash thoroughly cooked tender beef with soft carrot and rice. Check for chewy meat strands, firm vegetables and dense rice clumps.
Smooth mash.
Soft stew consistency.
Plain beef, carrot and rice contain no intentionally added major allergens; check any added broth or seasonings.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
Cool within 1 hour and refrigerate or freeze promptly. If refrigerated, use within 24 hours because the recipe contains cooked rice. Reheat only once until steaming hot throughout, then cool before serving.
This guide is informed by current guidelines from leading health organizations:
