Steak & kidney stew

Always eager to reinvent a classic recipe, I’ve taken the basics of a steak & kidney pie and turned it into a stew. Slow cooking for hours leaves the meat melt in the mouth tender, and gives the kidneys an almost smokey flavour. It was quite something and I’ll definitely be experimenting more with offal in the future.

Ingredients (for 6-8 servings):
1.5kg beef shin or good quality stewing steak (cut into large cubes)
6 lambs kidneys (halved)
1l bitter or ale
500g carrots (top, tailed, peeled & chopped chunky)
200g mushrooms (peeled & quartered)
3 onions (peeled & quartered)
6 cloves of garlic (peeled, left whole)
2 inch piece of fresh ginger (peeled & grated)
Salt & pepper

– preheat your oven to 160 degrees

– put the carrots, onions and garlic in the bottom of a large casserole dish

– place half the meat on top, season with salt and pepper, sprinkle over half the ginger and put the kidneys on top

– put the rest of the meat on top, then season again and sprinkle over the rest of the ginger

– slowly pour over the bitter or ale, put the lid on the pot and cook in the oven for four hours

– at this point take the stew out of the oven and remove the lid. Give it a good stir and put back in the oven. Cook for a further one to two hours with the lid off until the liquid has reduced down to a lusciously thick gravy

– serve with cauliflower mash and green veggies

*photo to follow next time I make this*


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