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 Batter
- 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.
Assemble & Bake
- After adding the kidney to the stew, start pre-heating the oven at 450F with a 6-inch cast iron skillet inside it.
- Once the oven is ready, take out the heated skillet carefully.
- Give the chilled batter a quick mix to make sure it’s well incorporated and pour it to the skillet all at once.
- Then add the Kidney stew on top of the batter one scoop at a time. Keeping the stew within 1.5 inch of the edge will make a great thickness of the crust.
- Carefully, put the skillet back into the oven.
- Bake for 30 mins.
- Serve with additional gravy or saved stew if wanted. Enjoy!
1/12 serving
Calories: 74 kcal
Total Fat: 3.5 g
Cholesterol: 15.2 mg
Sodium: 811.3 mg
Total Carbohydrate: 2.7 g
Dietary Fiber: 0.3 g
Sugar: 0.8 g
Added Sugars: 0 g
Protein: 7.6 g
Iron: 3.9 %
Calcium: 2 %
Potassium: 195.9 mg
Vitamin D: 4 %
Vitamin A: 0.3 %
Vitamin C: 0.8 %
- 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. The combination of rich kidney stew and pie-like dough makes you want to take a bite one after another.
What makes Yorkie pudding different from Popover is that the Yorkie pudding uses beef suet to cook the batter with. Still in doubt? Go give it a try and let me know how you fell in love with this wholesome dish!
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 heated skillet before pouring the pudding batter.
Directions: Yorkshire Pudding Batter
- Mix flour, salt, eggs, and milk altogether. The batter will be pretty loose. Looser than pancake batter.
- 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!
Direction: 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.
Directions: Assemble & Bake
- After adding the kidney to the stew, start pre-heating the oven at 450F with a 6-inch cast iron skillet inside it. (Pouring a cold batter into the hot pan will activate the puff!) It is recommended to let the oven run for at least 30 mins to make sure it reaches the set temperature. Sometimes oven is not as hot as it says.
- Once the oven is ready, take out the heated skillet carefully.
- Give the chilled batter a quick mix to make sure it’s well incorporated and pour it to the skillet all at once.
- Then add the Kidney stew on top of the batter one scoop at a time. It will spread out as you add the stew. Keeping the stew within 1.5 inch of the edge will make a great thickness of the crust.
- Carefully, put the skillet back into the oven.
- Bake for 30 mins. I recommend you to be patient no matter how “dark” it seems after 20 mins. The pudding will look darker in the oven than it actually is, and opening the oven too early might cause the puff to deflate.
- Serve with additional gravy or saved stew if wanted. Enjoy!
Notes
If your kidney has a strong smell, I recommend steeping it the way I usually steep liver. Just rinse them, sprinkle some salt, let it sit in fridge for 20 mins, and rinse again before cooking!
