Recipe
Recipe
Cook:
60 mins
Bake:
30 mins
Total:
90 mins
Main
- 1lb Grass-fed Beef Stew Meet
- 150g Grass-fed Beef Kidney (chopped into pieces)
- 1/2 Medium Onions (chopped)
- Carrots
- Garlic
Flavoring
- 570g Bone Broth/Beef Stock
- 2-3 Bay Leaves
- 1 tsp Thyme
- 1/2 tsp Mustard Powder
- 1 tsp Salt
- 1/4 Black Pepper
Yorkie Pudding
- 130g AP Flour
- 2 Eggs
- 1 c (240g) Milk
- 1/2 tsp Salt
Yorkie Pudding
Mix 1 cup of flour, 1/2 tsp salt, 2 eggs, and 1 cup of milk altogether.
Let the batter rest for at least 30 mins. You can save this batter for up to 3 days in fridge.
Beef Kidney Stew
Heat a pot over medium heat and add a tbsp of oil.
Saute diced onions.
Once onions are softened, add cut carrots.
Add minced garlic.
Add ground beef.
Cook to brown meat.
Add broth.
Let the pot come to boil.
Get rid of the scum.
Add bay leaves, salt, and pepper. Additional seasonings depending on your preference. I like to add about a tbsp of Sake, a tsp of thyme and 1/2 tsp of mustard powder!
Turn the heat to low and put a lid on. Let it cook for about 30-45 mins.
After 45 mins, add the chopped kidney. Check the flavoring to add any additional seasonings.
Put the lid back on and cook for additional 15-20 mins.
2 oz
Calories: 76 kcal
Total Fat: 2 g
Cholesterol: 155.9 mg
Sodium: 39.1 mg
Total Carbohydrate: 2.2 g
Dietary Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 11.6 g
Iron: 56 %
Calcium: 0.5 %
Potassium: 177.4 mg
Vitamin D: — %
Vitamin A: 313 %
Vitamin C: 1.5 %
- Store in an air-tight container for up to 3 days in the fridge.
When heating: Pop a piece into pre-heated oven at 250F for about 10 mins.
Did you make this recipe?
\ Hi, I'm Kie! /
A wife, recipe creator, and noms lover behind Ancestral diets. It’s my passion to share and spread love through cooking & baking. To learn more about us, please click here.
Kie Ino
Here is another big question…
How am I supposed to eat beef kidney???
This recipe, I learned from the wisdom of Brits. They are the kings of meat cooking.
About ingredients
Beef Suet
When preparing beef kidney, you’ll notice a white fat in middle. It’s a pure beef suet and it adds an amazing flavor to this yorkie pudding. Some authentic British recipes actually call for suet to be used in the pudding batter.
What I like to do is cut off about a tbsp worth of suet (as shown in the picture below.) and save it to melt onto the skillet before pouring the pudding batter.
Directions: Yorkie Pudding
1. Mix flour, salt, eggs, and milk altogether. The batter will be pretty loose. Looser than pancake batter.
2. Let it rest for at least 30 mins up to 3 days in fridge.
*When pouring the batter to heated pan, it does not have to come back to room temperature. The temperature shock will give the batter greater puff & rise!
Directions: Kidney Stew
1. Heat a pot over medium heat and add a tbsp of oil.
2. Saute diced onions.
3. Once onions are softened, add cut carrots.
4. Add minced garlic.
5. Add ground beef.
6. Cook to brown meat.
7. Add broth.
8. Let the pot come to boil.
9. Get rid of the scum.
10. Add bay leaves, salt, and pepper. Additional seasonings depending on your preference. I like to add about a tbsp of Sake, a tsp of thyme and 1/2 tsp of mustard powder!
11. Turn the heat to low and put a lid on. Let it cook for about 30-45 mins.
12. After 45 mins, add the chopped kidney. Check the flavoring to add any additional seasonings.
13. Put the lid back on and cook for additional 15-20 mins.
Why eat kidney?
Rich in nutrients and proteins, kidney meat contains omega 3 fatty acids. It is also known to contain anti-inflammatory properties and to be good for the heart.
It’s one of the cheapest cut of the meat since they often times go to waste, but it’s one of the most nutritious part of beef beyond steaks!
