A soft beef, carrot and potato stew can be mashed for early spoon feeding, but beef cuts vary greatly in cooking time. Use tender beef and check for chewy strands before serving.
Use boneless raw beef stew meat cut into small even pieces rather than leaving the cut unspecified. Add safe water to a small saucepan, bring to a simmer and cook beef gently, topping up liquid as needed until it is safely cooked and easily shredded; the time varies with the cut and size.
Add peeled finely diced carrot and potato with enough time to cook them thoroughly until all pieces squash easily with a fork. Do not allow the pan to boil dry.
Shred or finely blend the fully cooked tender beef with soft vegetables and enough safe cooking liquid for a moist spoonable mash. Discard chewy, gristly or firm pieces.
Allow to cool to a comfortable feeding temperature before serving; refrigerate untouched portions promptly.
Blend or finely mash fully cooked tender beef with carrot and potato that crush easily under a fork. Thin with safe cooking liquid; no fibrous meat or hard chunks should remain.
Blend smooth.
Soft stew-like mash.
The plain ingredients have no intentionally added major allergens; check any stock or seasoning separately.
Cool untouched cooked stew promptly and refrigerate covered. Reheat thoroughly, stir and cool before feeding; discard bowl leftovers.
Cool untouched cooked stew promptly and refrigerate covered. Reheat thoroughly, stir and cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
