Steak and Kidney Stew
I love to make this steak and kidney stew in the slow cooker and serve over mashed potatoes. The meat becomes so tender. The amount of kidney is enough to give a unique flavor without being too strong or overpowering. If it's diced finely you'd hardly know it was there.
I love to make this steak and kidney stew in the slow cooker and serve over mashed potatoes. The meat becomes so tender. The amount of kidney is enough to give a unique flavor without being too strong or overpowering. If it's diced finely you'd hardly know it was there.
- Carbohydrate 68.6624664728265 g
- Cholesterol 531.82 mg
- Fat 57.5680641829479 g
- Fiber 4.25469356398473 g
- Protein 94.9916191137723 g
- Saturated Fat 15.3525467788794 g
- Serving Size 1 1 Serving (744g)
- Sodium 500.888028861236 mg
- Sugar 64.4077729088417 g
- Trans Fat 6.30906418281117 g
- Calories 1186 calories
Step-by-step
- Place steak and kidney in large pan with onions, water and crumbled stock cube. Bring to boil, reduce heat and simmer covered 1½ hours or until meat is tender. (Alternatively place in a slow-cooker and cook on low 7-8 hours)
- Combine flour with extra water, pepper and soy sauce. Add to steak and stir until mixture re-boils and thickens. (If using a slow-cooker add this mixture for the last 1/2 - 1 hour of cooking. Depending on your slow cooker you may need to turn the heat to high for a while so that the mixture simmers and the mixture thickens)
- The steak and kidney may be served with dumplings, on its own with mashed potato and other steamed vegetables or with a pastry pie top.
- Pie Top: If making a pie top cool the meat mixture and pour into an ovenproof dish with a china egg cup in the centre to support pastry. Roll and cut pastry, then fit around moistened rim of dish. Make small cuts in pastry edge creating a scalloped effect. Brush top lightly with beaten egg. Make two slits in top of pastry to allow steam to escape. Bake in a hot oven (220°C) 10 minutes, then reduce to moderately hot (200°C) and bake for a further 20-25 minutes until pastry is golden brown and cooked through.
Swapping chuck for a leaner cut like topside alters the stew's final mouthfeel, because chuck contains abundant connective tissue that melts into gelatin during long braises. British pub grub traditions relied heavily on these inexpensive offal cuts to stretch limited meat supplies while building deep, savory gravies. Kidneys require thorough rinsing and careful dicing to distribute their distinct iron-rich flavor evenly throughout the sauce without dominating the milder beef. Simmering the mixture at a gentle bubble ensures the muscle fibers relax gradually rather than seizing up into tough morsels.
Fresh kidneys provide a clean, mineral depth, whereas frozen or pre-packaged varieties often release excessive moisture that dilutes the initial braising liquid. Trimming away the white core membranes inside the kidneys prevents rubbery textures and bitter flavors from leaching into the surrounding broth. Cooking the meat in a heavy-bottomed pan allows Maillard reactions to develop on the surface before liquid is added, creating foundational savory notes that water alone cannot produce. Slow cookers accomplish this tenderizing feat over seven to eight hours on low heat without requiring constant temperature monitoring.
Thickening stews requires a slurry of flour and water whisked smoothly to prevent lumps from forming when introduced to hot liquids. Starches must reach a rolling simmer to gelatinize fully, which explains why slow-cooker versions require the thickening mixture during the final hour of heat. Stirring continuously as the starch activates guarantees a glossy, uniform consistency that clings properly to the back of a spoon. Undercooked flour leaves a raw, pasty taste that masks the rich beef stock cube reduction.
Baking a puff pastry crust over the cooled meat demands precise oven management, starting at 220 degrees Celsius for ten minutes to force steam expansion. Inserting a china egg cup beneath the pastry dome prevents the crust from sagging into the bubbling stew below. Cutting two slits in the top allows internal steam to escape, which keeps the pastry layers crisp rather than soggy. Lowering the temperature subsequently to 200 degrees Celsius finishes baking the interior dough without burning the butterfat on the exterior.
