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  • tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 115g (4oz) lean stewing steak, trimmed of fat
  • and cut into small cubes
  • 1 large carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 3 dried apricots, chopped
  • 150ml (5fl oz) passata (sieved tomatoes)
  • 200–250ml (7–8fl oz) unsalted chicken or vegetable stock or water


  1. Heat the oil in a small fl ameproof casserole
    or heavy-based saucepan and sauté the onion
    gently for 3 minutes, stirring.
  2. Add the garlic and sauté for 30 seconds. Add
    the stewing steak and sauté, stirring, until
    browned all over.
  3. Add the carrot, potato, and dried apricots,
    and pour over the passata and stock or water.
    Bring to the boil, stir well, reduce the heat as
    low as possible, cover, and simmer gently for
    about 1 hour, until the meat is tender, adding
    a little more stock or water if necessary and
    stirring occasionally.
  4. Cool slightly, then purée in a food processor, or
    place in a bowl and use a hand-blender. For older
    babies chop by hand to the desired consistency.
  5. Freeze in individual portions. When needed,
    thaw overnight in the fridge or for 1–2 hours
    at room temperature, then reheat until piping
    hot. Stir and allow to cool before serving.
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