This Beef and Vegetable Puree is a nourishing homemade puree to give to baby as their first beef meal when starting solid foods. High-quality, iron-rich beef [1] and vegetables don’t need any additives to make them delicious! With no added salt, this homemade baby food can be given from 6 months. Make it a super smooth puree for early weaning, or leave it chunkier. You can even use this yummy beef puree as a pasta sauce for Baby Led Weaning (BLW).
➡️ JUST BEGINNING SOLIDS? See my baby purees guide for when to start solids, what foods to begin with and how to make baby purees, as well as other tips.
➡️ LOOKING FOR BABY FOOD RECIPES WITH IRON? Try this Chicken Puree as baby’s first chicken meal. Or for a yummy way to introduce fish, try this Salmon Puree.
Baby’s first beef meal
This was my favourite meat puree when Baby LJ started solids, and his first beef meal. It’s easy to make, tasty, and has common ingredients we use in family cooking.
It was actually the only beef puree recipe I cooked for Baby LJ before moving on to chunkier baby food and finger foods. We had this recipe on rotation for dinner with other iron-based options for balance and variety, and so that he didn’t get bored!
Ingredients in Beef and Vegetable Puree
High-quality whole foods are used to make this beef baby food:
Beef – Use good quality, lean rump steak in this recipe.
Sweet potato and carrot – Root vegetables like carrot and sweet potato are great first vegetables to give baby. They are naturally sweet, and help to balance the richness of beef and mushroom in this recipe.
Mushroom – Use flat or button varieties, whatever looks fresh and plump at your grocer.
Leek – I like to use leek in this recipe for variety, but you can substitute it with brown/yellow onion.
Olive oil – For sautéing the vegetables.
Water – For cooking.
How to make Beef and Vegetable Puree
This is a quick, tasty and nourishing meal to create for baby.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: In a saucepan over medium-high heat on the stovetop, sauté the leek in olive oil.
Step 2: Add the beef, veggies and water, and bring to the boil. Reduce the heat and simmer for about 15 minutes until the vegetables are cooked through.
Step 3: Remove from the heat, and allow it to cool slightly for safe handling. Use a stick/immersion blender, or transfer to a blender or food processor, and puree to the consistency you like.
THERMOMIX BEEF PUREE:
Thermomixer? It’s really easy to cook and blend baby food in a thermo cooker/all-in-one appliance. Sauté the leek, and then just add the beef, veggies and water to cook. Blend at the end and it’s done!
Serving
This Beef Puree recipe is ideal for:
- Stage 1 weaning (around 6 months of age) as a smooth puree
- Stage 2 weaning (around 6-9 months) as a chunkier puree
- As a pasta sauce for self-feeding and Baby Led Weaning (BLW)
You decide which option works best for you and your baby!
To adjust the texture, just add liquid like a little cooled boiled water, formula milk or expressed breast milk to thin the puree immediately before serving for younger babies. Or for older babies, reduce the blending time to make it more textured.
Storing
This Beef Puree can be stored in an airtight container in the fridge for up to 2 days. It can also be frozen for up to 1 month. I used baby food freezer trays/ice cube trays for freezing individual portions, so that I had them available at the ready. Once frozen, transfer the cubes to a labelled airtight container or bag.
LOOKING FOR MORE BABY PUREE IDEAS?
Try this Pea Puree for an easy vegetable option that can be combined with meat or vegetable purees to make your own flavour combinations!
If you try this Beef and Vegetable Puree, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! ❤️. Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes.
Happy feeding,
Chloe x
Beef and Vegetable Puree
Category: PuréeIngredients
- 1 tbs olive oil
- 60 g leek washed and chopped small
- 150 g lean beef steak cut in 3cm/1 inch cubes
- 3 button mushrooms quartered (75g/2.7oz)
- 250 g sweet potato peeled and roughly chopped into 3cm/1 inch pieces
- 1 carrot peeled and roughly chopped into 3cm/1 inch pieces
- 225 ml water
Instructions
- Heat 1 tbs olive oil in a saucepan over medium-high heat on the stovetop. Add 60 g leek and sauté for 5 minutes until tender.
- Add 150 g lean beef steak, 3 button mushrooms, 250 g sweet potato, 1 carrot and 225 ml water. Bring to the boil, and then reduce heat. Let simmer for 15 minutes until vegetables are cooked through. Remove from the heat and allow to cool for safe handling/blending.
- Using a stick/immersion blender, blender or food processor, carefully blend until you are happy with the consistency (Note 1).
Thermomix Instructions
- Put 60 g leek into the mixing bowl. Chop for 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 tbs olive oil. Cook for 3 minutes, 100°C, speed 1, MC off.
- Add 150 g lean beef steak, 3 button mushrooms, 250 g sweet potato, 1 carrot and 225 ml water. Cook for 15 minutes, 100°C, Speed 1, MC off. Put the simmering basket on the lid to prevent splatter. Scrape down the mixing bowl if needed.
- To puree, chop for 15 seconds, speed 6, MC on. Scrape down the mixing bowl and lid, and repeat until you are happy with the consistency (Note 1).
Recipe Notes
Nutrition Information
References
[1] Australian Red Cross Lifeblood. (2026). Iron physiology and metabolism. Retrieved 23 March 2026.
2 Responses
This is baby’s favourite beef puree, it’s so tasty and full of wholefood goodness!
Thanks for this recipe! Bubs loved it, the taste was great for a simple first beef meal. I blended it pretty fine to a smooth texture with no problems. Will definitely make again!