Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced beef and cook until browned on all sides, about 5–7 minutes.
- Stir in the diced carrots, potatoes, and zucchini, cooking for an additional 5 minutes.
- Pour in the beef broth and add the bay leaf. Bring to a gentle simmer.
- Reduce heat to low and cover the pot. Let it cook for about 30 minutes or until the vegetables and beef are very tender.
- Remove bay leaf from the stew and, if desired, blend lightly for an even softer texture for younger babies, or serve as is for older babies.
- Allow the stew to cool slightly before serving.
Nutrition
Notes
Feel free to experiment with different vegetables! Sweet potatoes, peas, or butternut squash can be great alternatives.
If your little one is still adjusting to new textures, simply blend or mash the meal to the desired consistency.
This stew can be made in advance and stored in the fridge for up to 3 days or frozen for up to a month.
When reheating, be sure to check that it’s warm throughout and allow it to cool down to a safe temperature before serving to your little chef!
If your little one is still adjusting to new textures, simply blend or mash the meal to the desired consistency.
This stew can be made in advance and stored in the fridge for up to 3 days or frozen for up to a month.
When reheating, be sure to check that it’s warm throughout and allow it to cool down to a safe temperature before serving to your little chef!