Beef, broccoli and potato make an iron-containing meal, but beef needs cooking appropriate to the cut and enough tenderness to blend without chewy fibres. Do not rely on a short generic cook time.
Cook raw lean minced beef in a clean nonstick pan over medium-low heat with a little safe water if needed, breaking up all clumps until the thickest part reaches 71°C (160°F) on a food thermometer. Avoid raw-meat cross-contamination.
Peel and dice potato and trim woody broccoli stems. Steam until all pieces crush easily with a fork.
Combine thoroughly cooked beef with the fully tender other ingredients and blend or mash finely. Add small amounts of safe liquid for a moist spoonable texture without dry meat clumps, tough stems or compact rice grains.
Cool to feeding temperature and offer under supervision. Refrigerate only clean untouched portions promptly.
Serve a moist spoonable purée with no stringy beef, hard potato or firm broccoli stems. Introduce soft mash texture as feeding skills develop.
Fully smooth.
Chunky mash.
The listed plain ingredients contain no intentionally added major allergens; check broth or added seasoning if used.
Cool cooked untouched portions promptly and refrigerate covered. Reheat until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
Cool cooked untouched portions promptly and refrigerate covered. Reheat until steaming hot throughout, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
