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    You are in: Home / Recipes / English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted Recipe
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    English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

    English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted. Photo by JustJanS

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Honni's Note:

    This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
    2. 2
      Beat 2 eggs in bowl.
    3. 3
      Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
    4. 4
      For the Stew.
    5. 5
      Coat steak and kidneys with flour.
    6. 6
      Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
    7. 7
      Add mushrooms.
    8. 8
      Cok for several minutes longer.
    9. 9
      Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
    10. 10
      Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
    11. 11
      Preheat oven to 200°C.
    12. 12
      Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
    13. 13
      Serve with mashed potatoes and greens.

    Ratings & Reviews:

    • on August 14, 2012

      55

      I made the yorkshire pudding base for chicken pot pie and it was absolutely deliscious. Very versatile recipe. This will definitely go into my rotation. I would love to make it the way it is posted but my husband doesn't like kidney. Nonethe less it's a 5 star recipe !!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2010

      55

      This is a great dish. I make it minus the kidneys and use a claret wine. It is a tender, flavorful, filling, hot meal that has taken the place of "regular" stew in our home.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2007

      45

      This was warm, filling, and delicious! I am not able to use the kidneys, and didn't even have any steak on hand, so I had to modify it somewhat severely and use ground beef and some chicken breasts. I also couldn't use the dairy milk for the pudding part, so substituted coconut milk. That said, if you can accept that it was the same recipe made as posted, this was a wonderful dinner! I served it with mashed potatoes, as suggested, and broccoli on the side. The pudding puffed up beautifully and browned to a nice crunch around the edges. The gravy was divine. I would also add that at least in my family, this made 6 hearty servings and not just 4. Thanks for adopting this recipe, Honni!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

    Serving Size: 1 (601 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 929.9
     
    Calories from Fat 362
    39%
    Total Fat 40.3 g
    62%
    Saturated Fat 10.5 g
    52%
    Cholesterol 299.0 mg
    99%
    Sodium 1094.5 mg
    45%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.2 g
    16%
    Protein 84.9 g
    169%

    The following items or measurements are not included:

    veal kidneys

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