Any decent baby-friendly stew/casserole recipes?

[minkymoo]

Hi ladies

Does anybody have any recipes for beef/chicken casseroles/stews?

Thanks!

 

[MissGx]

I made a simple lamb one, I guess you could do the same with beef or chicken instead

I just browned the lamb with some onions, put in a casserole dish with swede, parsnip and sweet potato. Covered in baby vegetable stock and casseroled for a couple of hours and pureed it all up. It wasn't completely smooth but had a nice texture from the lamb. Mekai loves it!

 

[minkymoo]

Thanks!

Did it thicken up with just the baby stock (and where do I get that from??). DD is BLW so it'll need to be a thickish gravy as we'll be eating it too...

 

[MissGx]

Oh, no it wasn't it was just a very watery stock. It was Heinz baby stock.. Not sure how you could thicken it. I'm a very simple chef

 

[OmarsMum]

You can add 1 tbsp flour or corn starch mixed with cold water, then add it to the stew while stirring to thicken it.

Boil chicken pieces with bone or cubes of meat with 1 onion, leave it to cook for 1-2 hrs. Dice some carrots & potatoes + some green peas, cook until soft in a pan with little veggie oil. Add 2 tbsp of tomato sauce, then add the chicken/ meat with it's water. You can add flour/ corn starch to thicken it. You can freeze the stock to use it later. Serve with steamed or fried rice.

I don't use ready made stock in our food.

 

[minkymoo]

Thank you both!

I just picked up some of the Heinz cubes, I'm sure they'll come in handy! We have some stock made from the carcass and veg but I suspect it'll be too salty? Don't know why I think that

 

[Natsku]

To thicken stews I coat the meat in flour first before browning it in the pan. For beef stew I coat with flour and ground black pepper, brown it, add onions, maybe some cumin, then maybe some red wine but if not then I just use water, and let it simmer for a couple hours. Then I take her portion out, then I add salt to the rest of it for me and OH and cook ten mins more.
Pretty much the same with pork except instead of cumin I use ginger, chilli powder and cayenne pepper.

 

[Louppey]

You could thicken the sauce with a roux, which is just equal parts of butter and flour. So say 50g of butter, melted in a saucepan, then add 50g of sieved flour and stir constantly until thickened. Be careful not to overcook it won't take long to mix and thicken. The roux can then be added to any watery sauces to thicken

 

[Bartness]

You could thicken the sauce with a roux, which is just equal parts of butter and flour. So say 50g of butter, melted in a saucepan, then add 50g of sieved flour and stir constantly until thickened. Be careful not to overcook it won't take long to mix and thicken. The roux can then be added to any watery sauces to thicken

I've always wondered how a roux was made, I'll have to try this tonight. Thanks!!

 

[Louppey]

You could thicken the sauce with a roux, which is just equal parts of butter and flour. So say 50g of butter, melted in a saucepan, then add 50g of sieved flour and stir constantly until thickened. Be careful not to overcook it won't take long to mix and thicken. The roux can then be added to any watery sauces to thicken

I've always wondered how a roux was made, I'll have to try this tonight. Thanks!!

No probs I hope it works for you!

You just need to be soooo careful about not over cooking. The mixture will thicken quickly and it needs to be coloured but only slightly. If it gets too dark it's burnt

I normally whisk the flour in as it stops lumps

 

[minkymoo]

I make my cheese sauces with a roux, add a cup of milk slowly and simmer until it thickens then add cheese....just in case you wanted to know LOL

 

[kandyfloss]

We use the annabel karmel recipe (sorry I dont know what it is without looking) , we even eat it our self x

 

[Louppey]

I make my cheese sauces with a roux, add a cup of milk slowly and simmer until it thickens then add cheese....just in case you wanted to know LOL

Mmmm sounds lush