🍲 Loğusa Toparlanma · Anne

Vegetable and Beef Casserole — An Iron- and Protein-Rich, Satisfying Meal for the Postpartum Period

A warm, satisfying casserole of lean beef and autumn vegetables slowly baked in the oven. Rich in iron and protein with mild seasoning, it is a practical meal for mothers who care about balanced nutrition during breastfeeding and the postpartum period.

Ingredients

• • 400 g Lean beef, cut into small cubes
• • 3 tablespoons Olive oil
• • 1 piece Onion (chopped)
• • 2 cloves Garlic (crushed)
• • 2 pieces Carrot (sliced into rounds)
• • 2 medium Potato (diced)
• • 1 small Zucchini (diced)
• • 1 piece Sweet red pepper (chopped)
• • 2 pieces Grated tomato
• • 2 cups Hot water or beef broth
• • 1 teaspoon Salt (measured)
• • 1 pinch Black pepper
• • 1 teaspoon Dried oregano
• • a few sprigs Fresh parsley (chopped)

Directions

1. 1

   Heat the olive oil in a wide ovenproof casserole or pot; sear the beef cubes over medium-high heat until lightly browned on all sides.

2. 2

   Add the chopped onion and stir until softened, then add the crushed garlic and cook briefly until fragrant.

3. 3

   Add the carrot and potato and sauté for a few minutes; stir in the grated tomato, measured salt, black pepper and oregano.

4. 4

   Pour in the hot water or beef broth; once it begins to simmer, cover and transfer to an oven preheated to 180°C.

5. 5

   After about 30 minutes, add the zucchini and red pepper; continue baking, covered, for another 15-20 minutes until the meat and vegetables are tender.

6. 6

   Remove from the oven and let it rest for a few minutes; garnish with chopped fresh parsley and serve warm.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.