English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted
- Ready In:
- 2hrs 30mins
- 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
- 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.
Join The Conversation
I've made this delicious Steak and Kidney Yorkshire Casserole twice and it is becoming a favorite. I love the flavor that the kidneys add and am fortunate that my hubbie does too..truly a great and filling dinner..comfort food for the cold winter! Thanks for sharing! I added peas and served with roasted mashed turnip..yum!
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!