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  • Sep 18 2014

    Baby Gourmet: Beef Casserole

    Prep & Cooking Time: 2 hours, 35 minutes (beef needs long, slow cooking to make it really tender)

    Nat is a whiz in the kitchen. Today she whipped together baby’s first beef casserole in a couple of hours, and left the kitchen spotless!  Most importantly baby loved it, as evidenced by his contented look (scroll to bottom)!


    • 1 1/2 tbsp vegetable oil
    • 1 onion, finely chopped
    • 1 clove garlic, crushed
    • 1 1/2 tablespoons all-purpose flour
    • 1 tsp paprika
    • 11 oz lean stewing beef
    • 1 3/4 cups Chicken Stock
    • 2 medium carrots, peeled and chopped
    • 3 medium potatoes (12 oz), peeled and chopped
    • 1/2 stalk celery, trimmed and chopped
    • Sprig of parsley
    • Sprig of thyme (optional)
    • 3/4 cup wiped and sliced button mushrooms

    Preheat the oven to 300F. Heat the oil in a casserole dish and saute the onion and garlic for 3 minutes.

    Mix the flour and Paprika together in a small bowl and toss the meat in this to coat it.

    Add the floured meat to the casserole and saute until browned all over.

    Pour in the stock or water and stir for 1 minute.  Add the vegetables and herbs, then cover and cook in the preheated oven for 2 hours.

    Add the mushrooms and continue to cook for 30 minutes.


    Puree in a blender.


    Made a total of 7 containers. We froze 6 and kept one in the fridge for this evening’s dinner!  Mmmm, baby, mmmm!


    Makes 8 portions for 7-12 month old babies.

    *Suitable for freezing

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