Beef and Mushroom Stew
By not-recognized
Published on 12 July 2021
Putting on a large pot of stew for the whole family is very satisfying. This warming dinner is perfect for the whole family and the baby! It is also possible to freeze any extras for another day. When pureed it is suitable for babies of 6 months and older.Time and servings
2 hrsTotal time
2 hrsCooking time
Ingredients
- 400 g of braising steak, cut into rough chunks
- 2 tablespoons of olive oil
- 1 onion, peeled and sliced
- 1 tbsp of plain flour
- 0.5 tbsp of paprika
- 1 tbsp of dried mixed herbs
- 1 piccolo beef stock cube, with 600ml of boiling water
- 2 tablespoons of tomato puree
- 1 bay leaf
- 2 medium carrots, peeled and roughly chopped
- 150 g of chestnut mushrooms, sliced
- 3 dried prunes, pitted and chopped
Method
Step 1
Preheat the oven to 180C/ Gas mark 4Step 2
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 dishStep 3
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.Step 4
Re-heat that pan on medium and add the other 1 tbsp of oil. Once the oil is hot, add the onions and fry over a medium–high heat for 4–5 minutes, or until lightly browned.Step 5
Add the chopped mushrooms and fry with the onions for a couple of minutes.Step 6
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 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.Step 7
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.