Beef Carrot Stew (For age: 15 months+)

I was thinking, what should be the recipe in my first post? Okay, why not start with a yummy BEEF CARROT STEW, my son's new favorite.

Ingredients (4 serving)

Beef (chuk roast) - 10 oz, cut into very small cubes.

Baby carrots- 5 oz, cut into small pieces.

Cherry tomatoes- 4 oz 

Water- 1/2 Cup 

Chopped Parsley- 2 Tbsp 

Ginger and garlic paste or (minced 2 cloves of garlic and a small piece ginger chopped) - 1 Tsp

All purpose flour- 1 Tsp

Pinch of spices (pepper, turmeric powder (optional) and ground fennel seed)

Salt, to taste

Process

Step 1: Add beef, carrots and tomatoes to the cooking pot (I choose pressure cooker; you could choose slow cooker if you wish).

Step 2: Season the meat and vegetables with salt, spices, ginger garlic paste and chopped parsley. Add 1/2 cup water. Lock the pressure cooker lid in place and bring to high pressure over high heat and cook for 4-5 whistles or, cook until the vegetables are fully cooked and the meat is almost falling apart.

Step 3: Add flour to this and stir well.

Step 4: Using a potato masher or a stick whisk, mash vegetables and beef until broth is thickened. If you want to make it thin later, you can add hot water.

Stew is ready to serve! You can serve it by itself or with Rice/ Mashed potatoes.

HAPPY COOKING!