Between 6 and 12 months of age, when children start eating solid food, the risk of deficiency is the highest for iron. Breastmilk and formula provide sufficient amounts for the first 6 months but after that, iron should come from food. This Baked Beef recipe is great for lunch or dinner and combines red meat and vegetables, providing loads of healthy nutrients.
Beef is not only high in iron but provides it in its most absorbable form. It’s a great source of protein, and also has a good amount of zinc and B vitamins. Ideally, choose a lean cut so you don’t overdo the saturated fats.
Scallions (or spring onions) and celery are perfect “green” vegetables to be paired up with any red meat since they contain a high amount of water.
The scallions are a good source of vitamin C, which helps the body with iron absorption. They also have specific nutrients that can have antibacterial effects.
Celery is high in vitamin K and contains specific nutrients that can protect the stomach and soothe stomach issues.
Carrots have a high amount of starch and therefore carbohydrate content. They are also packed with a specific nutrient called beta-carotene which helps protect the eyes.
A final drizzle of olive oil adds some healthy unsaturated fats to the meal.
This meal is super easy to prepare, simply chop up the ingredients and stick them all in the oven. And if the kids are napping, hopefully you can sit back and enjoy some time for yourself for a while!
Since this recipe is intended for 11-month-olds, it’s best served as finger food. By this age, children should have moved on from purees and developed a decent pincer movement as well.
- 1.8 oz beef
- 2 medium sized carrots
- 2 medium sized scallions (spring onions)
- 1 medium sized celery stalk
- 1 tsp olive oil
- Preheat the oven to 360°F / 180°C
- Slice the lean beef into cubes
- Wash, peel and slice the celery and carrots into small pieces
- Wash and slice the scallions into small pieces
- Once the oven is heated, put ingredients into a baking tray, drizzle with olive oil and put into the oven for 1 hour
- Once finished, allow to cool for at least 10 minutes before sprinkling with scallions