STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER.
Make and share this Steak & Kidney Stew, Crock Pot/Slow Cooker. recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Switch your crock pot/slow cooker on to warm-up.
- Peel and slice the carrots, onions and garlic.
- Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
- Remove skin from the kidneys if there is any. Cut into as big or small pieces that you like, set aside.
- Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace lid.
- In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
- Sprinkle chili flakes and rosemary on top of stew. Add as much black pepper as you like.
- Cook on low all day or until the meat and vegetables are tender.
- I have not added salt because of the stock cubes & soy sauce, but you can if liked.
- When cooked. Check that the stew is as thick as you like it. If not mix the 2 tsp of cornflour with 2 tsp cold water. Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be. You don't need to add all the cornflour if it's how you want the stew.
- Serve with boiled potatoes and steamed broccoli or any vegetables you like.
- Note: You might like to add frozen peas in the last 5 minutes.
Nutrition Facts : Calories 294.8, Fat 6.2, SaturatedFat 2.6, Cholesterol 80.3, Sodium 689, Carbohydrate 19.8, Fiber 2.5, Sugar 5.2, Protein 29.8
BEEF-KIDNEY STEW
Provided by Jacques Pepin
Categories dinner, project, sauces and gravies, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
- Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
- Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
- Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
- Serve immediately, as is or with French-style mustard on the side.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED
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.
Provided by Honni
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 930, Fat 40.3, SaturatedFat 10.5, Cholesterol 299, Sodium 1094.5, Carbohydrate 41.8, Fiber 2.8, Sugar 4.2, Protein 84.9
KIDNEY STEW
Steps:
- Clean kidney thoroughly, then cut up into bite sizes. Put into large skillet add 1 or 2 cups water, or until kidney is cover then cover and cook on medium-high for about 20 minutes.
- While that is cooking peel and slice potatoes, cut up onion, and green pepper into bite sizes. Add more water to cover all ingredients.
- Keep covered while cooking, for another 30 minutes, stirring once or twice. Sprinkle Kraft Cheddar Shredded Cheese and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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