Beef is a good source of easily absorbed iron, which your baby needs for healthy growth, development, and optimum energy levels.
Exclusive recipe from Annabel’s NEW Weaning cookbook. BUY NOW
Ingredients
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 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
Method
- Heat the oil in a small flameproof casserole or heavy-based saucepan and sauté the onion gently for 3 minutes, stirring.
- Add the garlic and sauté for 30 seconds. Add the stewing steak and sauté, stirring, until browned all over.
- 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.
- 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.
- 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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