Putting on a large pot or filling the slow cooker for the whole family is very satisfying. You can feed the whole family, including the baby with this recipe and freeze extras for another day.
Preparation: 20 minutes | Cooking: 1-5 hours | Makes 10 baby portions | Suitable pureed from 6 months | Suitable for freezing
400g braising steak, cut into rough chunks
2 tbsp olive oil
1 onion, peeled and sliced
1 tbsp plain flour
½ tsp paprika
1 tsp dried mixed herbs
600ml boiling water
1 Piccolo beef stock cubes
2 tbsp tomato puree
1 bay leaf
2 medium carrots, peeled and roughly chopped
150g chestnut mushrooms, sliced
3 dried prunes, pitted, and chopped
Preheat the oven to 180C/ Gas mark 4 or preheat your slow cooker on auto
Pat the beef dry with kitchen paper, and dust with the flour. Heat 1 tbsp oil in a large, non-stick frying pan and fry the beef in two batches until browned on all sides. Transfer to a large lidded casserole dish or to the slow cooker.
In the dish you cooked the meat in, add a splash of boiling water and get all the bits from the pan loosened and pour these in with the meat.
Re-heat that pan on medium and add the other 1 tbsp oil. Once the oil is hot, add the onions and fry over a medium–high heat for 4–5 minutes, or until lightly browned.
Add the chopped mushrooms and fry with the onions for a couple of minutes.
Add the dried herbs, paprika and crumbled stock cube and pour over the boiling water, tomato puree, carrots, bay leaf and chopped prunes. Stir well and if using the casserole dish, bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours or until the beef is tender. Or cook on auto in your slow cooker for 4-5 hours.
Once cooked, remove portions for your baby to puree to the desired texture, and add any additional seasoning to the remaining stew for the rest of the family.
You mightAlso like