English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

Recipe by Honni
READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
  • Beat 2 eggs in bowl.
  • Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
  • For the Stew.
  • Coat steak and kidneys with flour.
  • Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
  • Add mushrooms.
  • Cok for several minutes longer.
  • Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
  • 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).
  • Preheat oven to 200°C.
  • 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.
  • Serve with mashed potatoes and greens.
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