Beef & Root Vegetable Stew
A hearty, slow-cooked stew made with tender beef, carrot, parsnip, and potato. This iron-rich meal is one of the best ways to introduce red meat to your baby, with vegetables that melt into a nourishing, naturally thick sauce.
Ingredients
- 200 grams Stewing Beef
- 1 medium Carrot
- 1 medium Parsnip
- 1 small Potato
- 1 small Onion
- 1 clove Garlic
- 1 tablespoon Olive Oil
- 1 tablespoon Tomato Puree
- 400 ml Water
- 1 stalk Fresh Rosemary
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef chunks on all sides for 3–4 minutes. Remove and set aside.
- Reduce heat to medium. Add the onion and garlic, cook for 3–4 minutes until softened.
- Add the tomato puree and stir for 1 minute.
- Return the beef to the pot. Add all the diced vegetables, rosemary, and water. Stir to combine.
- Bring to a boil, then reduce heat to very low. Cover and simmer gently for 75–90 minutes until the beef is very tender and falls apart easily.
- Remove from heat. For 6-month-olds, blend or mash to a smooth or chunky puree depending on your baby's stage. For older babies, simply mash with a fork leaving soft chunks.
- Cool to a safe temperature before serving.
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