Who doesn’t love a stew on a cold winters day? Now your weaning baby can have some too! Many parents are put off introducing red meat because of its texture. However, the long cooking time with this dish tenderizes the beef, making it a good choice for your teething baby. This Irish stew recipe is without the Guinness of course! This recipe can be eaten by the whole family so I have made enough for 4 adults. If not serving to the family this can be blended according to your baby’s stage and frozen for future use.Cook time: 1 hour 50 mins
Makes: 4 Adult portions
450g stewing beef, cubed
2 tbsp plain flour
1 tbsp olive oil
500ml no-salt beef stock
1 small onion, finely chopped
2 carrots, chopped
1 stick of celery, chopped
120ml full fat milk
- Pat the beef dry using a kitchen roll, then add 1 tbsp of flour and coat the beef.
- Heat the oil in a large casserole dish and brown the meat for 3-4 minutes per side.
- Add the stock and reduce the heat to a simmer. Cook for 45 minutes with the lid on.
- Add the onion, celery and carrots and cook for a further hour with the lid ajar.
- In a small bowl, mix 1 tbsp of flour with about 60 ml of water. Mix thoroughly; then stir into the casserole dish along with the milk. Stir the stew until it starts to thicken. Cook with the lid off for another 10 minutes. Allow to cool, before serving with mashed potatoes.
Weaning and StorageIntro to texture 6 Months
Smooth & slightly thicker purée, no lumps. Blend 1 part beef to 3 part vegetables. Add liquid to get the right consistency.
Increased texture 6 Months+
Blend the beef and vegetables as it is to make a thicker purée with more texture.
Textured 8 Months +
Mash the vegetables and shred the beef.
Finger Food 6 Months +
Offer vegetables making sure they are nice and soft. Shred the beef or offer thin slices
Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.