o t a t o et p e w s he t y m Sam recipes

Moroccan beef stew with apricots and sweet potato mash

Makes 4 toddler portions or 2 adult and 1 toddler Perfect for grown- ups and babies with a subtle spiced and sweet taste. Easily freezed with or without the mash. 400g stewing beef, cubed 2 tbspn plain flour 2 tbspn rapeseed oil 1 onion, finely chopped 2 carrots, peeled and diced 1 tbspn tomato puree 2 dried apricots, chopped 400ml low salt beef stock (use water for babies under 12mths) 1tspn ras-el-hanute or 1/4tspn cinnamon, cumin and coriander coriander To serve: 4 medium sized sweet potatoes, peeled and diced

Toss the beef in the flour. If youre making this for little ones, dont cut the beef up to smaller chunks yet as otherwise they will cook to dried buts of leather, you can flake them later. Heat the oil in a large, heavy bottom casserole and fry the beef over a medium heat till browned around the edges. Take your time with this, and do it in batches as to not overcrowd the pan. This is where you pack the flavour in. Put the browned beef to one side and in the same pan saut the onion and carrots until soft. Stir in the tomato puree, dried apricots and spices. Stir thoroughly to make sure well coated. Add any of the remaining flour used to coat the beef, add the beef bits and stock. Stir well, scraping the bottom of the pan to get up all those tasty brown bits. Bring to the boil and put in the oven Gas 3 for 2 hours. If you are making this for little ones, once its cooled flake the beef to smaller pieces. For the mash, steam the sweet potatoes for about 7 minutes until tender and then mash.