February 18th, 2010
Recipe by LeeAnne Wright
Add a pinch of salt and pepper to flour. Toss beef cubes with seasoned flour in a sealable bag. Shake off the excess flour.
Heat 1 tablespoon oil in a large heavy-bottomed pot and brown half the beef over medium-high heat for 5 minutes, turning to brown evenly. Transfer browned beef onto a plate and continue with remaining beef.
Heat remaining oil in the pot and add the carrots, parsnips, potatoes, onions, garlic and thyme. Sauté for 10 minutes over medium heat until lightly coloured.
Add browned beef, 2½ cups of stock and Worcestershire sauce to the pot; scrape up any brown bits on the bottom of pot with a wooden spoon. Whisk cornstarch into remaining stock and stir into stew. Simmer over medium heat for an additional 20 minutes or until vegetables are fork-tender. Before serving, stir in the thawed peas, if desired, and set aside 1 cup of stew for baby. Season the remaining to taste. Serve hot.
For Baby: Purée Beef Stew until desired consistency, adding liquid if needed.
437 calories, 12 g fat, 72 mg calcium, 581 mg sodium, 37 g carbohydrates, 6 g fibre, 30 g protein. Excellent source of vitamin A, niacin, thiamin, folate, vitamin C, vitamin B12, magnesium, iron and zinc.