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Red Meat Recipes

Beef and Green Beans

100 g fresh beef lean mince
50 g trimmed green beans, cut into 0.5 cm pieces
160 g potatoes, cut into 8 pieces

Fry the beef without added fat in a non-stick pan until lightly browned, then add 1 tbsp water. Cook the potatoes in a pan, steaming the beans in a sieve over them for around 8 minutes until tender.
Place the beans and beef in a blender and whizz together with 1 tablespoon water until smooth. Mash the potatoes with 2 tablespoons water or your child's usual milk e.g. S-26 GOLD® PROGRESS®. Mash in the bean and beef mix.

Lamb with Apple

200 g lamb mince
1 cooking apple, grated
100 ml unsweetened apple juice
1 small courgette
Large pinch ground cinnamon
Half tsp dried tarragon

Cook the mince in its own fat until it has browned all over or no longer pink.
Drain off the resulting fat. Return the mince to the pan and add the grated apple and courgette and juice. Stir, cover and cook for 15 minutes. Add the cinnamon and tarragon, stir and continue to simmer for another 5 minutes.

Blend lightly to remove large lumps, and serve with mashed potato, rice or pasta.

Lamb with Mushrooms & Tomato

200 g minced lamb
1 small red onion, finely chopped
3 tomatoes, peeled and chopped
4 button mushrooms, rinsed and sliced
1/2 tsp thyme
150 ml water

Cook the mince in a non-stick pan until browned, breaking up the pieces. Drain off any surplus fat then return mince to pan and add the onion. Fry together for 5 minutes. Stir in the tomatoes, mushrooms, herbs and water. Stir, cover and simmer for 15 minutes. Purée if necessary then serve with rice, pasta or mashed potato.

Cottage Pie

450 g potatoes, peeled and cut into chunks
a generous knob of butter
3 tbsp milk
5 tbsp grated Cheddar cheese
1 tbsp vegetable oil
60 g onion, chopped
1 small clove garlic, crushed
1 carrot (approx 150 g), peeled and grated
150 g lean minced beef
150 ml passata
150 ml unsalted, gluten-free stock or water
1/2 tsp fresh thyme leaves or a pinch of dried thyme

Put the potatoes into a saucepan, cover with water, bring to the boil and cook for about 12 minutes or until tender. Drain and mash together with the butter, milk and grated cheese.

Heat the oil in a saucepan and sauté the onion over a low heat for about 4 minutes, stirring occasionally until softened. Add the garlic and cook for half a minute. Add the grated carrot and sauté for 4 minutes.

In a separate pan, dry fry the minced beef until browned, stirring occasionally.
Add to the onion and carrot. Pour over the passata and stock and add the thyme.
Cover and cook over a low heat for about 10 minutes.

Place the meat in a heat-proof dish, top with mashed potato and brown under the grill. Serve with vegetables.

Bolognese

1 tbsp vegetable oil
50 g finely chopped onion
20 g chopped celery
1 small clove garlic, crushed
1 medium carrot (approx 85 g), peeled and grated
100 g lean minced beef
150 ml Passata
100 ml unsalted, gluten-free stock or boiling water
1/4 tsp fresh thyme leaves or a pinch of dried thyme

Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute. Add the grated carrot and sauté for 4 minutes.

In a separate pan, dry fry the minced beef until browned, stirring occasionally.
Add to the onion and carrot. Pour over the passata, boiling water or stock and add the thyme. Cover and cook over a low heat for about 12 minutes.

Remove from the pan and pulse for a second or two in a blender to make a smoother texture. Serve with pasta or rice and some vegetables.

Beef with Sweet Potato

100 g lean casserole steak, diced small.
1 onion
A little oil
275 g sweet potato
300 ml stock (low salt, gluten-free if shop bought)

Preheat the oven to 180°C/350°F.

Soften the onion in a casserole dish on the stove. Add the meat and brown.
Add the sweet potato and stock, bring to the boil and then transfer to the oven and cook for approx 1½ hours until the meat is tender. Blend or chop to the required consistency.

Lamb & Sweet Potato Casserole

100 g lean casserole lamb, diced small.
1 onion
A little oil
200 g sweet potato
75 g carrot
300 ml stock (low salt, gluten-free if shop bought)

Preheat the oven to 180°C/350°F. Soften the onion in a casserole dish on the stove. Add the meat and brown. Add the sweet potato, carrot and stock, bring to the boil and then transfer to the oven and cook for approx 1½ hours until the meat is tender. Blend to the required consistency.

Lamb & Winter Veg Casserole

100 g lean casserole lamb, diced small
1 onion
A little oil
275 g mixed winter veg e.g. parsnip, carrot, swede, sweet potato
300 ml stock (low salt, gluten-free if shop bought)

Preheat the oven to 180°C/350°F. Soften the onion in a casserole dish on the stove. Add the meat and brown. Add the vegetables and stock, bring to the boil and then transfer to the oven and cook for approx 1 ½  hours until the meat is tender. Blend or chop to the required consistency.

Lamb and Tomato Casserole

15 ml olive oil
1 small onion
2 small lamb cutlets, cut into small pieces
400 g chopped tomatoes
2 potatoes, peeled and diced
2 carrots peeled and sliced
125 g peas
150 ml veg stock (low salt, gluten-free if shop bought)

Heat the oil in a large pan. Add the onions and cook for about 5 minutes. Add the meat and brown in the pan. Add the rest of the ingredients and bring to the boil.
Reduce the heat, cover and simmer for about 1 hour.

Lamb & Swede

1 clove of garlic
1 lamb cutlet
¼ swede, peeled and chopped

Press the garlic onto the lamb chop and grill for 20 minutes, turning once until well cooked and the juices run clear. Meanwhile steam the swede until soft. Remove the lamb from the bone and purée with the swede and some of its cooking water to the correct consistency.

Lamb Curry

15 ml olive oil
1 small onion
2 small lamb cutlets, cut into small pieces
1 tsp mild curry powder
400 g chopped tomatoes
2 potatoes, peeled and diced
2 carrots peeled and sliced
125 g sweetcorn
150 ml veg stock (low salt, gluten-free if shop bought)

Heat the oil in a large pan. Add the onions and cook for about 5 minutes. Add the meat and brown in the pan. Add the rest of the ingredients and bring to the boil. Reduce the heat, cover and simmer for about 1 hour. Chop to the required consistency and serve with rice.

Beef with Rice

½ onion, peeled and finely chopped
1 carrot peeled and chopped
1 tbsp olive oil
225 g lean minced beef
400 g chopped tomatoes
50 g basmati rice
300 ml chicken stock (low salt, gluten-free if shop bought)
½ small red pepper, chopped
50 g sweetcorn

Place the rice and stock in a saucepan and bring to the boil, cover and simmer for 10 minutes. Add the red pepper and the sweetcorn and cook uncovered for a further 7 minutes or until the rice is cooked and all the fluid has been absorbed. Meanwhile, sauté the onion and carrot in the oil for about 5 minutes. Add the meat and cook until brown. Add the tomatoes and cook over a gentle heat for 10 minutes. Add the rice and cook for 3-4 minutes more.

Beef with Mushrooms and Eggplant

1 medium sized eggplant
1 onion, peeled and chopped
¼ garlic peeled and chopped
Olive oil
450 g lean beef mince
2 tbsp tomato purée
¼ tsp mixed herbs
450 ml chicken stock (low salt, gluten-free if shop bought)
100 g button mushrooms, washed and sliced

Peel and slice the eggplant and sprinkle with salt and leave somewhere to drain for ½ hour. Rinse and pat dry. Sauté the onion and garlic in the oil until soft. Add the meat and cook until browned. Add the tomato purée, herbs and stock. Bring to the boil and simmer for 45 minutes.

Fry the eggplant in the oil until golden. Pat dry with kitchen roll then chop in a food processor. Sauté the mushrooms in oil then add to the rest of the mixture.
Serve with rice, pasta or potatoes.

My First Chilli

1 tbsp vegetable oil
50 g finely chopped onion
20 g chopped celery
1 small clove garlic, crushed
½ can kidney beans in water, drained and rinsed
100 g lean minced beef
300 g canned chopped tomatoes
½ tsp dried cumin
½ tsp dried coriander
Pinch of mild chilli powder

Heat the oil in a saucepan and sauté the onion and celery over a low heat for about 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute.

In a separate pan, dry fry the minced beef until browned, stirring occasionally.
Add to the onion and celery. Pour over the tomatoes and add the kidney beans and spices. Cover and cook over a low heat for about 20 minutes. Serve with rice.

Lamb Burgers

450 g lean minced lamb
1 onion peeled and finely chopped
1 low salt, gluten-free chicken stock cube dissolved in 2 tbsp water
1 apple peeled and grated

Combine all the ingredients in a bowl and form into approximately 8 burgers patties.
Brush a griddle pan with a little oil and cook each burger for about 5 minutes on each side until thoroughly cooked and browned.
Serve in rolls with a side salad.

Meatballs in Tomato Sauce

Meatballs:

125 g lean minced beef or lamb
½ onion, finely chopped
30 g mushrooms, washed and finely chopped
15 g fresh breadcrumbs
1 egg

For the sauce:

10 ml olive oil
½ onion finely chopped
½ garlic clove crushed
4 tbsp tinned chopped tomatoes
1 tsp tomato purée
½ tsp dried mixed herbs

For the meatballs, mix all of the ingredients together in a bowl or a blender until you have a smooth mixture. Form the mixture into smallish balls. Chill in the fridge while you make the sauce.

Heat the olive oil in a pan and sauté the onion and garlic for 5 minutes. Add the chopped tomatoes, tomato purée and herbs. Simmer for 5-10 minutes until the sauce has thickened a little.

Heat a little oil in a frying pan and fry the meatballs, turning frequently until they are lightly browned all over (about 10 minutes). Pour the sauce over the meatballs, part cover the pan and simmer for about another 10 minutes. Serve with rice, pasta or potatoes.

Sticky Lamb Chops

4 lamb chops

Marinade:

2 tbsp tomato purée
1 tbsp low salt soy sauce
1 tbsp maple syrup
1 tsp lemon juice
A dash of Worcester sauce

Mix together all the ingredients for the marinade, baste the lamb chops and leave to marinate for a couple of hours at room temperature or overnight in the fridge.
Grill for 4-5 minutes on each side.
Serve with potatoes and vegetables.

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