Homemade beef stew is a terrific meal for a cold winter's day. The long cooking time tenderizes the beef, making it a good choice for your teething baby. Stew meat is tougher than other types of beef, so it's not a good choice for quicker cooking preparations.
Shake 1 tablespoon of flour and beef together in a plastic bag, coating the beef. Heat the oil in a frying pan; then brown the beef for 3–4 minutes per side.
Add the broth and reduce heat to a simmer. Cook for 45 minutes.
Wash and peel the carrot and onion. Dice both into small pieces. Put into the stew pot and cook for another hour.
In a small bowl, mix 1 tablespoon of flour with about ¼cup of water. Mix thoroughly; then stir into the stew pot along with the milk. Stir the stew until it starts to thicken. Cook for another 10 minutes.
Allow to cool; then fork-mash or purée before serving.
Stew meat gets very tender when cooked, but even so, it may be too chewy for infants to handle. If you don't want to completely purée it, try using a ricer (or potato masher) instead of a fork. Also, adding liquid when mashing will make the mixture softer and easier to chew.
4 ounces stew beef, cubed
1 tablespoon oil
3 tablespoons all-purpose flour
2 cups beef stock or water
½ small onion
1 medium carrot
½ cups milk