English Pub Beef & Kidney Stew
in Yorkshire Pudding
Ingredients - Stew
2 lbs. of precut chuck stewing beef
1 small beef kidney, trimmed &
cubed 3/4” while still partial frozen
1/4 cup flour
4 tablespoons oil
1 medium onion, chopped
1 10oz can stems & pieces
1 cup beef broth
1/2 cup dry red wine
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon rosemary
2 carrots, diced
Directions - For Yorkshire Pudding
1. Make Yorkshire Pudding first and
let rest in fridge while stew is cooking.
2. Beat 2 eggs in bowl.
3. Mix in 1 cup of milk; sift in
1 cup of flour and 1/2 tsp salt. Beat until smooth.
Directions - For the Stew.
4. Coat steak and kidneys with flour.
5. Brown several pieces at a time
in oil in stock pot; remove. Sauté onion in pan drippings until tender.
6. Cook for several minutes longer.
7. Stir in broth, wine, tomato paste
and next 5 seasonings and diced carrots. Return meat to the pan. Add can of mushrooms, drained.
8. 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).
9. Preheat oven to 430F.
10. Heat 2 tbsp. oil in a 6-8 cup
glass casserole dish (approx. 10” diameter x 3” deep). Pour batter into hot casserole dish. Spoon stew over batter
to within 1 inch of edge. Bake at 430F for 30 minutes or until puffed and brown.
11. Serve with mashed potatoes, greens and extra gravy; Serves 4.
