Veggie Loaded Irish Stew
A healthy traditional Irish Stew that is safe for baby led weaning. Easy to prepare beef stew that is slow simmered for a full rich flavour.
Ingredients
- Rapeseed oil
- 325 g beef strips
- 1 onion
- 2 carrots
- 1 tsp cumin seeds
- 2 cloves garlic
- Thumbsize ginger
- 1 tbsp flour of your choice
- 2 tbsp tomato puree
- 1 litre water
- 1 tin chopped tomatoes
- 2 red peppers
- 1 kg baby potatoes
- Large handful kale
- Sprig rosemary
Method
- Heat rapeseed oil in a large pan over a medium heat.
- Add the beef and brown for about 2-3 minutes, then leave aside in a bowl.
- Using the same pot, gently fry the onions and carrots until the onions turn translucent in colour then add the cumin seeds, garlic and ginger and cook for a further minute until the garlic is cooked.
- Stir in the flour, then the tomato puree and slowly add the water stirring continuously until it is fully combined along with the tin of chopped tomatoes
- Roughly chop the peppers, baby potatoes and kale then add to the pot along with a sprig of rosemary finely chopped.
- Add the meat back into the pot then leave to simmer over a low heat for at least 1 hour. I leave mine cooking on a super low heat for around 3 hours.
- Serve warm
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