- 4 cubes beef stock
- 4 medium carrots, diced
- 1 medium onion, diced
- 30 fl oz water
1. Crumble beef stock cubes into water and mix in pan.
2. Add diced carrots and onion.
3. Simmer for about 20 minutes, until vegetables are tender.
4. Serve immediately, or allow to cool before refrigerating or freezing.
Original Recipe Source: fatsecret.com