Italian beef stew

Suitable from seven months (pureed). Makes four portions



2 tablespoons plain flour

Pinch of salt

Pinch of pepper

470g stewing beef steak, cut into chunks

3 tablespoons vegetable oil

25g butter

1 onion, peeled and chopped

400g new potatoes, peeled and chopped

2 carrots, peeled and sliced

2 sticks of celery, chopped

2 garlic cloves, peeled and crushed

400g can chopped tomatoes

1 teaspoon white sugar

1 teaspoon of mixed Mediterranean herbs

300ml of vegetable stock (made with half reduced-salt stock cube and hot water)

2 tablespoons grated parmesan 



  • Step 1

    Place the flour with salt and pepper on a plate and use it to coat the beef.

  • Step 2

    Melt the oil and butter in a large saucepan and fry the beef until browned on all sides. Take out the beef with a slotted spoon and set aside.

  • Step 3

    In the same pan, add the onion, potatoes, carrots, celery and garlic. Fry gently for 5 minutes, stirring occasionally. The veg will pick up all the lovely meat juices.

  • Step 4

    Return the browned beef to the pan and stir in the chopped tomatoes, sugar and herbs. Add enough stock to cover the ingredients and bring to the boil.

  • Step 5

    Reduce the heat, cover with a lid and simmer gently for 45 minutes till meat is cooked. Check occasionally to make sure the stew hasn’t dried up. Add a little water if necessary.

  • Step 6

    To serve, sprinkle with grated parmesan.