The slow cooking process allows the meat to become meltingly tender, which makes it much easier for little ones to chew and digest. As the beef breaks down over the long cook time, it becomes soft and practically falls apart, making it perfect for babies just starting to eat solids or toddlers who are still developing their chewing skills. The vegetables—such as carrots, sweet potatoes, and parsnips—are packed with vitamins, minerals, and fibre that support digestion, immunity, and overall health. Bone broth contributes collagen and amino acids that support joint health, skin elasticity, and gut repair, making this dish especially beneficial for growing babies, those recovering postpartum, or anyone needing extra nourishment.

Suitable from:
6 months

Top allergens:
None

Ingredients:

• 1.5–2kg beef blade roast or chuck roast OR lamb leg/shoulder, cut into chunks

• Olive oil for frying

• 1 brown onion, finely sliced

• 1 leek, finely sliced

• 3 cloves garlic, finely sliced

• 1 tbsp dried oregano

• 1 tbsp dried basil

• 2-3 cups bone broth

• 2 parsnips or potatoes , cut into small pieces

• 2 carrots, cut into small pieces

• ½ small sweet potato, cut into small pieces

• A few sprigs of thyme or rosemary

• Salt and pepper

Method:

1. Preheat oven to 170°C fan-forced.

2. Drizzle olive oil into a large oven-proof pot over high heat. Season beef with salt and pepper, then brown on each side in batches. Set aside.

3. Add onion, leek, and garlic to the pot. Sauté for 10 minutes until caramelised.

4. Return the beef to the pot with all remaining ingredients. Cover and cook in the oven for 4 hours or until beef is tender and easily shredded with a fork. Season to taste.

Serving and Storage Notes:

Store in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.

For more info on how to serve slow-cooked meats to little ones at different ages, check out this page by Solid Starts.