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 a large pan with onions, water, and crumbled stock cube.
- Bring to a boil, reduce heat, and simmer covered for 1 1/2 hours or until meat is tender. (Alternatively, place in a slow cooker and cook on low for 7-8 hours.)
- Combine flour with extra water, pepper, and soy sauce.
- Add to steak and stir until the mixture reboils 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 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 center to support the pastry. Roll and cut pastry, then fit around the moistened rim of the dish. Make small cuts in the pastry edge, creating a scalloped effect. Brush the top lightly with beaten egg. Make two slits in the top of the pastry to allow steam to escape. Bake in a hot oven (220°C) for 10 minutes, then reduce to moderately hot (200°C) and bake for a further 20-25 minutes until the pastry is golden brown and cooked through.
My Comfort Food: A Slow Cooker Steak and Kidney Stew
As a busy working mom, finding time to cook a hearty and delicious meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. But even amidst the madness, I refuse to compromise on nourishing, flavorful meals for my family. That’s where my trusty slow cooker comes in – it’s my secret weapon for transforming simple ingredients into incredible dinners with minimal effort.
This steak and kidney stew is a perfect example. It’s a recipe I’ve perfected over years, a comforting classic that always hits the spot. The rich, savory flavors of the tender beef and kidney are simply irresistible. And the best part? It’s almost entirely hands-off. I simply throw everything into the slow cooker in the morning before heading out to work, and come evening, a wonderfully fragrant and perfectly cooked meal awaits. The slow cooking process renders the meat incredibly tender, almost melting in your mouth, a far cry from the tough, chewy cuts you might encounter with a quick cooking method.
The beauty of this stew lies in its versatility. Serve it as is, piled high over fluffy mashed potatoes – my personal favorite. A simple side of steamed green beans or peas adds a fresh contrast to the richness of the stew. Feel more adventurous? Top it with a homemade crusty dumpling, transforming it into a hearty and satisfying one-pot wonder. Or, for a more elegant presentation, try making a pie top. The flaky pastry is the perfect complement to the savory stew, making it a truly impressive meal for any occasion.
Beyond its ease and deliciousness, this stew holds a special place in my heart. It’s a recipe passed down from my grandmother, each spoonful a taste of cherished memories and family traditions. The warmth of the slow-cooked stew embodies the comfort and love that food can bring. It’s more than just a meal; it’s a connection to the past and a promise of cozy evenings spent with loved ones. The rich aroma that fills the kitchen as it simmers is a comforting sensory experience. It's the promise of a delicious meal, a moment of peace amidst the busyness of life. It's the taste of home, regardless of how far from it I may find myself.
Whether you’re a seasoned cook or a kitchen novice, this slow cooker steak and kidney stew is a recipe you absolutely need in your repertoire. It's an easy weeknight meal that will impress even the pickiest of eaters. Trust me; this recipe will become a staple in your home just as it has in mine. The combination of tender beef and subtle notes of kidney, infused with rich savory gravy, creates an experience unlike any other.
So, the next time you find yourself short on time but yearning for a hearty and delicious meal, reach for your slow cooker and give this recipe a try. You won’t be disappointed. The convenience and satisfying results are sure to become a regular part of your culinary routine. The perfect balance of flavors and textures makes this a dish worth savoring, a testament to the simplicity and magic of slow cooking.
Remember to adjust the amount of kidney to your preference. If you're unsure, start with less and add more if you like a stronger kidney flavor. And don’t be afraid to experiment with different vegetables or herbs. This recipe is a blank canvas, allowing you to add your own creative touch and make it truly your own. The possibilities are endless, making each batch a unique culinary adventure.
More than just a recipe, it's a journey, a tale of simple ingredients transforming into a magical meal. And that, to me, is the very essence of good cooking.
