Tender Beef with Vegetable Mash
Succulent beef simmered with cauliflower, carrots, and potatoes, blended into a thick, smooth mash. Ideal for babies starting solids at 8 months.
- Time
- 1 h
- Serving
- 187 kcal
- Ingredients
- ≈ $1.38
- Protein
- 12 g
Ingredients
- 1 Stewing beefpack 600 g ≈ $11.47 50 g
- 2 Cauliflower (frozen)pack 400 g ≈ $1.80 60 g
- 3 Carrots≈ $1.50 per kg 30 g
- 4 Potatoes≈ $2.19 per kg 50 g
- 5 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prep: Rinse the beef, trim off any silver skin, and cut into 3cm chunks. Peel and dice carrots3 and potatoes4 into 2cm cubes.
Bring the beef to a boil in 300ml cold water, skim off any foam. Simmer covered on low heat for 40 minutes.
Add the potatoes4, carrots3, and cauliflower2, cooking another 15 minutes until the meat and veggies mash easily with a fork.
Reserve some broth in a separate cup. Blend the meat and veggies until smooth, adding broth as needed for desired consistency.
Stir in olive oil until fully incorporated and silky.
Serve warm.
Tips
- Why it works
- Cut beef into large chunks so it cooks evenly and stays tender without drying out. Smaller pieces overcook faster.
- Substitutions
- Replace frozen cauliflower with fresh (60g) or swap carrots for parsnips (30g) for a slightly sweeter taste.
- Common mistakes
- Overcooking the beef makes it tough; check doneness by piercing with a fork. Juices should run clear.
- Storing and reheating
- Keeps 3 days in the fridge; reheat gently in a pot with a splash of water until warm. Freeze for 1 month.
- Serve with
- Pair with buttered wholemeal toast for texture, or serve as a side with grilled fish for a balanced lunch.
In short
- A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.
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