Tender Slow-Cooked Beef Ragu Shreds
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 300g beef chuck or stew meat
- 1 cup unsalted crushed tomatoes
- 1/2 cup water or low-sodium vegetable stock
- 1 clove garlic (minced)
- 1/2 tsp dried oregano
- 1 tbsp olive oil
Method
- Heat olive oil in a heavy pot and sear beef on all sides.
- Add garlic, oregano, tomatoes, and water/stock.
- Cover and simmer on low heat for 2 hours until beef easily falls apart with a fork.
- Shred beef into long thick pieces.
How to serve by age
6–8 months
Offer long, thick shreds of beef (size of 2 adult fingers) that are soft enough to mash between fingers. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Shred coarsely and toss into large fusilli or rigatoni pasta tubes. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Red meat provides highly bioavailable heme iron, which is critical starting at 6 months when maternal iron stores deplete.
Source guidance: https://www.nhs.uk/best-start-in-life/baby/recipes-and-meal-ideas/
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Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.