English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

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“This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.
  4. For the Stew.
  5. Coat steak and kidneys with flour.
  6. Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
  7. Add mushrooms.
  8. Cok for several minutes longer.
  9. Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
  10. 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).
  11. Preheat oven to 200°C.
  12. Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
  13. Serve with mashed potatoes and greens.

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