Beef stew is a quick and simple meal that you can prepare with little time commitment. You see, beef stew is one of those recipes that you can fix and forget and for busy Moms and Dads, that's priceless. Of course you need to be sure that you set a timer to remind yourself to go back and check on the stew's progress. What's really nice about beef stew is that you can use any vegetable that you want to use and the stew will still taste fabulous. Another great thing about beef stew is that the beef will be finish juicy and tender. This tenderness will enable you to serve some of the beef stew to your older baby and even to puree up a bit for babies 7-8 months and older.
This recipe suitable to share with babies 8 months and older.
Lazy Beef Stew
- 8 cups of beef stock (homemade is best but Pacific Natural is wonderful)
- seasonings: pepper, paprika, onion and garlic powder
- 2/3 to 3/4 cup flour to thicken stew
- 2 pounds of prime stew beef
- 1 medium onion, peeled and chopped to your liking
- 4 carrots peeled and roughly chopped
- 3/4 cup frozen peas
- 1/2 cup flour
- seasonings: basil, oregano, coriander, garlic powder, pepper, paprika
- olive oil
Step 1: In a large stock pot, bring the beef stock to a gentle boil then reduce to simmer. Season stock as desired.
Step 2: Cut beef cubes smaller if desired or leave as is.
Step 3: In a plastic Ziploc bag, add the flour and seasonings of your choice.
Step 4: Heat 3 tablespoons of olive oil in a large pan.
Step 5: Add beef to the flour mixture in the Ziploc and shake to thoroughly coat. Once beef cubes have been coated and oil in pan is hot, add the beef and the onion to the heated pan.
Step 6: Sauté for 5 minutes and then add the carrots to the pan.
Step 7: Sauté until the beef is brown, the carrots are just a bit soft and onions are translucent.
Step 8: Add the beef and vegetables, along with the peas, to the simmering stock, return the sauté pan to the heat.
Step 9: Add 1/2 cup beef stock to the sauté pan, bring to a gentle simmer.
Step 10: Slowly add flour by tablespoons, whisk and add flour until you have a liquid paste (make a roux).
Step 11: Once you have a roux/paste, slowly whisk it into the pot of simmering beef and stock.
Step 12: Simmer on low, whisking occasionally for 20 minutes or until desired thickness has been reached. Add more flour if desired.
• prior to adding beef to the stock, remove a few pieces and continue to sauté the pieces until they are done – shred or puree as needed
• scoop out the veggies and mash with a fork or puree as needed
• puree a scoopful of stew
* None of the ingredients in this recipe are a high allergen risk however onions may cause a bit of gasiness and flour is wheat based.>