Baby Beef Stew Purée
A savory purée introducing iron-rich beef with mild vegetables like potato and carrot, perfect for babies starting on solids.
Ingredients
- 2 oz lean beef (stew beef, steak cut, or lean ground beef)
- 1 small potato, peeled and diced (about 1/2 cup)
- 1/2 small carrot, peeled and sliced
- 1 1/2 cups water (or unsalted beef broth)
Instructions
Step 1: Prepare the beef. If using stew beef or steak, chop it into small, bite-sized pieces (about 1/2 inch). If using ground beef, no pre-chopping is needed.
Step 2: Prepare the vegetables. Peel and dice the potato into small cubes (about 1/4 inch). Peel and slice the carrot into thin rounds.
Step 3: Combine ingredients. In a small saucepan, combine the chopped beef, diced potato, and sliced carrot.
Step 4: Add liquid. Pour water (or unsalted beef broth) into the saucepan, ensuring the ingredients are covered by about an inch of liquid (about 1.5 cups).
Step 5: Bring to a boil. Place the saucepan over medium-high heat and bring the mixture to a boil.
Step 6: Reduce to a simmer. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently.
Step 7: Simmer for 15-20 minutes. Allow the mixture to simmer for 15-20 minutes, or until the beef is cooked through and tender, and the potato and carrot are very soft and easily pierced with a fork.
Step 8: Check for tenderness. Ensure the beef is tender enough for easy pureeing. If not, add a bit more water and continue simmering for a few more minutes.
Step 9: Transfer to blender. Using a slotted spoon, carefully transfer the cooked beef and vegetables from the saucepan to a blender or food processor.
Step 10: Add cooking liquid. Add 2-3 tablespoons of the cooking liquid from the saucepan to the blender with the beef and vegetables.
Step 11: Purée until smooth. Blend the mixture on high speed until completely smooth, adding more cooking liquid, one tablespoon at a time, as needed to achieve a smooth, thick soup consistency. Be patient, as beef can be fibrous.
Step 12: Check consistency. Ensure the purée is smooth and free of any lumps. If needed, strain the purée through a fine-mesh sieve to remove any small pieces.
Step 13: Cool and serve. Allow the purée to cool to a warm temperature before serving to your baby. Test the temperature on your wrist to ensure it's not too hot.
Step 14: Store leftovers. Refrigerate any leftover purée in an airtight container for up to 24 hours. Reheat gently before serving, ensuring it's warm, not hot.
Safety Notes
- Adult supervision required during all steps.
- Ensure the beef is thoroughly cooked and tender to prevent choking.
- Always test the temperature of the purée before feeding to your baby.
- Introduce new foods one at a time to monitor for any allergic reactions.
Nutrition (per serving)
Calories: 80 kcal per serving
Protein: 8g
Carbs: 7g
Fat: 3g