Perfect weaning recipes

This recipe makes a good introduction to red meat

The root vegetables give the meat a smooth texture and a flavour that babies like. Red meat provides the best source of iron for your baby and at around six months a baby's iron reserves inherited from his mother start to run out.

7 to 9 months
Suitable for freezing
Makes 5 portions

1 small red onion (approx. 75g), chopped
1 clove garlic, crushed
1 tbsp olive oil
150g lean braising steak, cut into pieces
2 tbsp flour
150g carrots, peeled and sliced
85g parsnip, peeled and sliced
250g sweet potato, peeled and chopped
1 bay leaf
1 tbsp chopped parsley
400 ml unsalted chicken stock

Heat the vegetable oil in a heavy-bottomed saucepan or small casserole dish. Saute the onion and garlic for three to four minutes until softened. Toss the pieces of steak in flour and saute until sealed. Add the carrots, parsnip, sweet potato, bay leaf and parsley to the pan and pour over the stock. Bring to the boil and then simmer for about 1 hour 45 minutes or until the meat is tender.

Blend adding as much of the cooking liquid as necessary.

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