Slow cooked beef stew

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    A winter warmer, perfect for the whole family
    Slow Cooked Beef Stew


    For the stew
    • 400g beef stewing steak
    • 1 onion
    • 1.5 tsp cinnamon
    • A few grinds of black pepper
    • 320ml water
    • 300g (about 2) sweet potatoes
    For the mash
    • 2 carrots
    • Half celeriac
    • 400g (6 medium) new potatoes
    Makes 2 adults and 2-3 child size portions 

    How to make Slow Cooked Beef Stew 
    For the stew
    1. Cut the beef into 2cm cubes, chop the onion and peel and chop the sweet potatoes into 2cm cubes.
    2. Pre-heat the oven 160°C / gas mark 3. Choose an ovenproof dish where the beef will fit in no more than 2 layers. Put the diced beef, onions, cinnamon, black pepper and water into the ovenproof dish with a tight fitting lid (or cover with foil).
    3. Slow cook for 3 hours. Check and stir the stew half way through the cooking time and make sure there is enough water just covering the beef. Add more water if needed to keep the beef covered.
    4. After 3 hours, add the sweet potato and cook for a further 45-55 minutes until the sweet potato is tender.
    5. The beef stew can be served as it is for adults and toddlers. It should be soft enough to mash for babies from 10 months. Otherwise use a hand blender to smooth the food to the right texture for younger babies from 7 months.
    For the mash
    1. Put the potatoes in a pan of water and bring to the boil for 10 minutes. 
    2. Peel and slice the carrots into 2cm thick slices, chop the celeriac into 3cm cubes and quarter the new potatoes.
    3. Add the carrots and celeriac to the potatoes and boil for a further 20 minutes or until the vegetables are tender.
    4. Mash or smooth the vegetables to the required consistency 

    Recipe from

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