Beef supplies haem iron and carrot adds a soft vegetable base. The cooking method and time depend on the beef cut: cook it safely and until tender enough to blend without chewy fibres.
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, slice and steam carrot until every piece crushes 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.
Check the beef is safely cooked for the cut used, then blend finely with completely tender carrot. Add safe liquid until the purée is moist, and inspect for tough meat strands.
Serve fully smooth.
Slightly thicker mash.
Beef and carrot do not intentionally introduce a listed major allergen; any stock or seasoning may contain additional ingredients.
Cool cooked, untouched portions promptly and refrigerate covered. Reheat until steaming hot throughout, stir and cool before serving; discard the baby's bowl leftovers.
Cool cooked, untouched portions promptly and refrigerate covered. Reheat until steaming hot throughout, stir and cool before serving; discard the baby's bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
