Steak N Kidney Stew Casserole Recipes

STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER.

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.

STEAK AND KIDNEY WITH DUMPLINGS

Steps:

• Place steak, kidney and onion in saucepan and season. Cover with stock (add more liquid if necessary) and add worcestershire sauce. Simmer 2 hours. After 90 minutes, mix plain flour with 4 tbsp water to a paste then stir into the meat and thicken slightly. To make dumplings, mix self-raising flour, butter, salt and water into a dough. Shape into dumplings the size of a dessertspoon and place on the top of the simmering meat mixture, covered, for the last 10 minutes of cooking.

STEAK AND KIDNEY HOTPOT

Steps:

• First melt some beef dripping in a large, wide-based saucepan and fry the onions in it to soften for about 5 minutes or so; then turn the heat right up, add the cubes of beef and kidney and cook them to a nutty brown colour - keep stirring and turning the meat as it browns. Now lower the heat a bit, sprinkle in the flour and stir it around to soak up the meat juices. Season well, add the Worcestershire sauce, then gradually stir in the stock and bring to simmering point. Next pour the meat mixture into a casserole or pie dish and arrange the thickly sliced potatoes in layers all over the meat. Season the potatoes, brush them with melted butter, then cover the casserole with a lid or foil and bake in the oven for 2½ -3 hours. Before serving remove the lid and brown the potatoes under a very hot grill to get them really crisp.

STEAK AND KIDNEY HOT POT WITH CRUSTED DUMPLINGS

Steps:

• I think the rich flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. What you need to do is melt 1 tablespoon of beef dripping in a large, solid frying pan. As soon as the fat is really hot pat the cubes of meat with kitchen paper and add the meat, just a few cubes at a time, so as not to crowd the pan. If you put too much meat in at once, this creates a steamy atmosphere and the meat will never brown, so brown the pieces on all sides a few at a time, adding them to the casserole as you go. After the meat is browned, add a little more dripping and do exactly the same with the kidney. When these have joined the meat, keeping the heat high, brown the onions, turning and moving them until they are all nicely browned at the edges - this will probably take 6-7 minutes. Then add the onions to the rest of the ingredients, give it a good seasoning, then add the flour and stir with a wooden spoon until the flour has been absorbed into the meat juices. It doesn't look very nice at this stage but that's not a problem. All you do next is add the Worcestershire sauce, mushroom ketchup, thyme and bay leaves, followed by the Brown Beef Stock. Stir well, bring everything up to a gentle simmer and place a lid on the casserole, using a layer of foil if you need to, to make a tight fit. Now place the casserole in the pre-heated oven, on the centre shelf, and leave it there for 2½ hours. After that, take the casserole out of the oven, raise the temperature to gas mark 6, 400°F (200°C) and pop the baking or pie dish in to pre-heat. Next, quickly make the dumplings by sifting the flour into a bowl, stirring in the parsley and suet and a good seasoning of salt and pepper, then sprinkle in some cold water - start with 6 tablespoons, but add enough to make a soft dough that will leave the bowl clean. Divide the dough into 12 small pieces and just roll each one between your palms into a dumpling shape. Now spoon the steak and kidney into the pre-heated pie dish or baking dish, then pop the dumplings on top and place the whole lot in the oven on a high shelf for 25-30 minutes or until the dumplings are cooked underneath and brown and crunchy on top. If the casserole you're using is a shallow one, you can dispense with the baking dish and pop the dumplings straight in.

BEEF-KIDNEY STEW

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.

STEAK N KIDNEY STEW / CASSEROLE

Steps:

• 1. Peel n chop vege. Dice meat, dice kidneys.
• 2. Into pot or casserole dish add meat, vege n kidneys, season, add barley, cover with water. Bring to boil in oven or on stove top, simmer 2-4 hours until beef tender and barley well cooked. Thicken with cornflour n water if desired/ need be.
• 3. Optional extras: Add tin of chopped tomatoes at start. Add several small onions peeled n whole. Rice works as substitute for barley. Serve with mashed or roast spuds n other veges.