Allergen note
Beef allergy is rare, though a few children with cow's milk allergy also react to beef. Homemade stock contains only what you put in it, but store-bought cartons, cubes and concentrated bases often include wheat, soy, celery or milk, so check labels if your child has a food allergy.
How to serve
From around 6 months, homemade unsalted beef stock can be used to cook grains, vegetables and purees or to moisten meat. Store-bought stock, cubes and concentrated bases are very salty, so skip them before 12 months; after that, choose low-sodium versions, dilute well and use only occasionally.
Preparation
Simmer beef bones or stew meat with onion, carrot and celery in unsalted water for 2–3 hours, skim off the fat, strain, and freeze in ice cube trays. If buying stock, pick a low-sodium or no-salt-added product, use concentrates more sparingly than the label suggests, and add no salt.
Texture and choking risk
Stock is a liquid and not a typical choking hazard itself, but pour homemade stock through a fine sieve to catch any bone fragments. Shred any beef finely, cook vegetables until they squash easily between your fingers, cool soups to lukewarm, 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.
Recipes with beef stock
Track first tastes and reactions
Log when your child first tries beef stock, note any reaction and see it in the allergen tracker.
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