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This is one of those "set and forget recipes" - once it's simmering you spend time doing something else. The beef and spinach are a great source of iron and it's a hearty, semi-sweet dish the whole family can eat for dinner and you can set aside and freeze the left overs for baby. Baby can eat it as it is or you can add Greek yoghurt for a stroganoff flavour, or capsicum or beetroot for more veggie goodness.

Baby-friendly beef and quinoa casserole

A sweet, iron-rich beef casserole that is great for baby and the whole family.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings 24 75ml pods

Ingredients
  

  • 1 tbsp oil (coconut or canola oil is fine)
  • 1 brown onion, sliced
  • 3 cloves garlic, chopped finely
  • 500 g diced beef (chuck steak is great, or just get the pre-cut beef pieces from the butcher)
  • Half butternut pumpkin, diced
  • 4 potatoes, diced
  • 4 carrots, diced
  • 1 cup quinoa, rinsed
  • 1 litre water or salt-free beef stock
  • 2 handfuls baby spinach, rinsed

Instructions
 

  • Heat the oil in a large pot at medium heat
  • When the oil is hot, sauté the onions
  • Add beef pieces and garlic, stir fry until brown
  • Add pumpkin, potatoes and carrot, stirring for about 3-5 minutes
  • Add quinoa and the water/beef stock, and bring to boil
  • Once boiling, lower the heat and put the cover on, allowing the stew to simmer until quinoa absorbs most of the liquid (I leave it to simmer for about 45 minutes - 1 hour, checking it every 15 minutes or so to ensure the bottom isn't burning)
  • Once the quinoa has absorbed the liquid and the meat is tender, stir in the spinach. Put the cover of the pot on, and turn off the heat
  • Wait for it to cool, then mash or puree to desired consistency and freeze in 75ml portions
  • Add greek yoghurt, cheese, capsicum, zucchini, or tomatoes to change up the flavour or texture when serving