Suitable for 7 months onwards
1kg beef topside, cut into 2cm cubes
2 tbsp vegetable oil
6 whole baby onions peeled
2 whole cloves of garlic
2 medium carrots, thickly sliced
2 tbsp plain flour
2 cups beef stock
A good shake of each of Worcestershire sauce and soy sauce
440g can of Guinness
2 tbsp brown sugar
4 – 5 springs fresh tyme
2 bay leaves
2 Qubies baby food freezing containers
1. Prepare the beef
Preheat oven to 180 degrees
Cut beef into 2.5 – 3cm cubes. Season with salt and pepper. Add the oil to the beef and mix well.
Heat a large frypan over a medium heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
2. Add the vegetables.
Reduce the heat and add a little extra oil to the frypan. Add the vegetables and cook for 1 to 2 minutes, stirring occasionally.
3. Add the flavour base.
Sprinkle the flour or other seasoning over the vegetables and stir until coated. Gradually pour in the stock and Guinness and stir well. Add the remaining flavour base ingredients and heat stirring until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish.
Place in the oven and cook until the beef is very tender (approx 1.5 – 2 hours). Stir every 40 mins or so, add water if needed to keep the ingredients just covered.
Serve with mash potato or pasta.
For baby: we made pasta and pureed the pasta with the casserole – it was DELICIOUS! Make sure you have lots of left overs to freeze into your Qubies as I can guarantee you baby will be wanting this again – yum.