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Italian beef stew

A colourful stew packed full of vegetables suitable from nine months when pureed

  • Preparation and cooking time
    • Prep:
    • Cook:
  • A little work


  • 2tbsp Plain flour
  • A pinch of salt
  • A pinch of pepper
  • 470g Stewing beef steak, cut into chunks
  • 3tbsp 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 Tinned chopped tomatoes
  • 1tsp Sugar
  • 1tsp Mixed Mediterranean herbs
  • 300ml Vegetable stock (made with half reduced-salt stock cube and hot water)
  • 2tbsp 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.

Goes well with


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