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.