Steak & Kidney Stew
I found this recipe on the web, took out the bits I didn't like and added some stuff I liked.
I found this recipe on the web, took out the bits I didn't like and added some stuff I liked.
- salt & pepper to taste
- 1/2 teaspoon dried thyme
- 3 tablespoons fresh parsley chopped
- 4 cloves garlic crushed
- 1 tablespoon extra virgin olive oil
- 1 large red onion chopped
- 1 medium carrot sliced
- 4 slices short cut bacon sliced
- 500 grams chuck steak cut into 1/2 inch cubes
- 1.5 cups beef stock
- 3 tablespoons worcester sauce
- 4 medium lamb kidneys cut into 1/2 inch cubes
- 250 grams mushrooms sliced
- 4 small potatoes peeled and diced
- 2 sticks celery sliced
- 1 large bayeaf
- Carbohydrate 45.20266125 g
- Cholesterol 0 mg
- Fat 3.851536875 g
- Fiber 5.99036255401373 g
- Protein 8.459991875 g
- Saturated Fat 0.569973125 g
- Serving Size 1 1 Serving (585g)
- Sodium 389.0056875 mg
- Sugar 39.2122986959863 g
- Trans Fat 0.318594499999998 g
- Calories 238 calories
Step-by-step
- Heat the oil in a large frying pan, add the onion, bacon, mushrooms, garlic and celery and saute for five minutes.
- Remove from the pan with a slotted spoon and reserve.
- Coat the steak with seasoned flour and add to the pan with the kidneys ad cook for 3-5 minutes, or until sealed, then return the onion mixture to the pan and cook, stirring, for 2 minutes.
- Transfer to a large pot, stir in the stock, and season to taste with salt and pepper.
- Add the carrots, potatoes and bayeaf and bring to a boil. Cover with the lid and simmer for 60-90 minutes until liquid reduces. Stir in additional flour to thicken if required.
Worcestershire sauce drives the depth of this stew, supplying concentrated glutamates that bond with the amino acids in chuck steak and lamb kidneys to amplify umami perception. Maillard compounds from searing the meats interact with the earthy volatile oils of sautéed mushrooms, building a dense aromatic base before liquid enters the pot.
Appropriate Accompaniments
Heavy stews require starches capable of absorbing thin gravies without disintegrating. Plain boiled potatoes lack surface area, whereas crusty sourdough bread provides an open crumb structure that holds liquid effectively. Alternatively, buttered egg noodles offer broad ribbons that catch sliced carrots and cubed meat. Acidic elements cut through the richness of organ meats successfully; pickled gherkins or a sharp watercress salad dressed with lemon juice provide necessary contrast.Management and Storage
Cool the finished pot to ambient temperature within two hours before transferring it to airtight glass containers. Refrigerate for up to three days, or freeze for up to two months. Reheat portions gently over medium-low heat on the stovetop, adding a splash of beef stock if the reduction becomes overly thick.
