Baby-friendly beef and quinoa casserole
Prep time
Cook time
Total time
A sweet, iron-rich beef casserole that is great for baby and the whole family.
Serves: ~20-24 x 75ml pods
  • 1 tbs oil (coconut or canola oil is fine)
  • 1 brown onion, sliced
  • 3 cloves garlic, chopped finely
  • 500g beef, diced (chuck steak is great, or just get the pre-cut beef pieces from the butcher)
  • Half a butternut pumpkin, diced
  • 4 potatoes, diced
  • 4 carrots, diced,
  • 1 cup quinoa, rinsed
  • 1L water or salt-free beef stock
  • 2 large handfuls spinach, rinsed
  1. Heat the oil in a large pot at medium heat
  2. When the oil is hot, sauté the onions
  3. Add beef pieces and garlic, stir fry until brown
  4. Add pumpkin, potatoes and carrot, stirring for about 3-5 minutes
  5. Add quinoa and the water/beef stock, and bring to boil
  6. Once boiling, lower the heat and put the cover on, allowing the stew to simmer until quinoa absorbs most of the liquid (I leave it to simmer for about 45 minutes - 1 hour, checking it every 15 minutes or so to ensure the bottom isn't burning)
  7. Once the quinoa has absorbed the liquid and the meat is tender, stir in the spinach. Put the cover of the pot on, and turn off the heat
  8. Wait for it to cool, then mash or puree to desired consistency and freeze in 75ml portions
  9. Add greek yoghurt, cheese, capsicum, zucchini, or tomatoes to change up the flavour or texture when serving
Recipe by Finding Joy at