English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

May 08, 2023May 8, 20230 4
English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted)
in Beef

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 kg steak ( I used the premixed steak and kidney pack from the supermarket butcher )
2 veal kidneys , cubed and trimmed
1/4 cup flour
4 tablespoons oil
1 medium onion , thinly sliced
125 g mushrooms , sliced
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon rosemary
2 carrots , diced
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons oil

Nutrision Information

Servings Per Recipe
6
Calories
570
Sugar
4g
Fat
34g
This recipe is an adaptation of the classic English pub dish, beef and kidney pie. Stewing steak and veal kidneys are cooked in a flavorful broth with vegetables and herbs until tender. The dish is traditionally served with mashed potatoes, but this version is served with a light and fluffy Yorkshire pudding instead.

Instructions

1.Preheat oven to 200°C.
2.Cut the meat into bite-sized cubes and season with salt and pepper.
3.Heat the oil in a large, heavy-bottomed pot over medium heat. Add the meat and brown on all sides, about 7-8 minutes. Remove the meat from the pot and set aside.
4.Add the onion and mushrooms to the pot and cook until softened, about 5 minutes. Add the flour and cook, stirring constantly for 2 minutes, until golden.
5.Add the beef broth, wine, tomato paste, Worcestershire sauce, salt, pepper, tarragon, and rosemary, stirring until the sauce is smooth.
6.Add the meat and carrots back to the pot and bring to a boil. Cover and place in the preheated oven for 2 to 2 1/2 hours, until the meat is tender and the sauce is thickened and bubbly.
7.In a large mixing bowl, whisk together the eggs and milk. Gradually add the flour and salt, whisking until the batter is smooth.
8.Pour the batter into an oiled baking dish and bake for 25-30 minutes until golden brown and puffy.
9.Remove the pudding and the stew from the oven. Serve the stew hot, spooned over the Yorkshire pudding.
10.

PROS

The beef and kidney stew is a hearty, flavorful meal that is perfect for a cold winter day.
The tender beef and rich sauce are complemented by the light and airy Yorkshire pudding.

CONS

The stew requires a long cooking time, so it may not be ideal for a quick weeknight meal.
The use of organ meats such as kidneys may not be appealing to everyone.

HEALTH & BENEFITS

The beef in this dish is a good source of protein and iron, while the vegetables provide fiber and vitamins. Kidneys are high in vitamins and minerals, including vitamins B12 and D, iron, and zinc. However, they are also high in cholesterol and should be consumed in moderation.

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