Allergen note
Beef itself rarely causes allergies, but gravy is usually thickened with wheat flour and may contain butter or milk, soy sauce, or Worcestershire sauce, which contains anchovies. Check labels or make it at home so you know exactly which allergens your child is eating.
How to serve
From around 6 months, a spoonful of homemade unsalted gravy can moisten mashed potatoes, finely shredded beef or soft vegetables. Save jarred gravy and gravy granules, which are very salty, for after 12 months, and even then offer only a small amount now and then.
Preparation
Make gravy from the pan juices of thoroughly cooked beef: skim off most of the fat, whisk in a little flour or cornstarch with unsalted broth or vegetable cooking water, and simmer until smooth and thickened. Season with herbs instead of salt or stock cubes, and cool to lukewarm before serving.
Texture and choking risk
Smooth gravy is not a typical choking hazard, but lumps and chunks of meat in it can be. Whisk or strain out lumps, keep it pourable rather than gluey, make sure any beef it covers is finely shredded or minced, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries beef gravy, note any reaction and see it in the allergen tracker.
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