How To Make Beef Puree For Babies
The ingredients required to make beef puree are few and the method is simple. It is also a delicious meal that your baby will surely love.
Are you worried that your baby is not getting enough iron? An effective way to boost your little one’s iron supply is by giving him/ her a lean red meat to eat, such as beef. For babies who can’t yet tackle eating chunks of meat, beef puree is a great option. But how to make beef puree for babies?
It’s really simple and we’re going to share a recipe with you in this article. Before that, let’s find out just why red meat such as beef is so important for your baby.
Why beef is a great source of iron for babies
Most people refer to beef as red meat in Nigeria. Beef is packed with nutrients like protein, folate, calcium, vitamins, minerals, and iron.
Folate and iron are especially important for a baby’s physical and brain development. And by giving them a good source of these minerals when they start solids after six months, you’re ensuring the best possible holistic development for them.
Given this, beef puree for babies is a great way to introduce red meat to little ones. Making it as puree makes it easy for them to consume.
How to make beef puree for baby
Image credit: Taste
Beef puree recipe is simple. It can be served as a stand-alone meal for your baby and it can equally go with other foods like rice, potato puree, carrots etc.
Ingredients
- Chunks of red meat (fresh and clean)
- Vegetable or Olive Oil
- Thyme
- Onion
- Water
Method of preparation
- Fry the garlic, onions and thyme in a pot of heated oil.
- Add beef and allow it to brown a bit, then add water, enough to cook it.
- Cook beef until it is soft, transfer to a blender and puree until smooth.
Most experts recommend that you wait until your baby is eight months and above to feed him or her beef puree. However, that has changed in recent times. Paediatricians recommend it as one of the first foods you should give your baby. Also, when selecting beef to use for the puree, choose ones that have linings of fat in them. The fat makes the meat tender.
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