Hearty English Beef & Kidney Stew in Yorkshire Pudding
Warm up on a chilly evening with this hearty English beef and kidney stew, enveloped in a fluffy Yorkshire pudding. The rich, savory flavors of tender steak and delicately seasoned kidneys meld beautifully with carrots, mushrooms, and aromatic herbs. This dish is perfect for gatherings or a comforting family dinner, served fresh out of the oven, with the pudding providing a delightful contrast to the robust stew. It's a culinary hug in a bowl, sure to lift your spirits and satisfy your appetite.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
Steak
1 kg (cubed (preferably from a premixed steak and kidney pack))
Veal kidneys
2 (cubed and trimmed)
Flour
1/4 cup (for coating the meat)
Oil
4 tablespoons (for browning meat)
Onion
1 medium (thinly sliced)
Mushrooms
125 g (sliced)
Beef broth
1 cup (for the stew base)
Dry red wine
1 cup (for depth of flavor)
Tomato paste
1 tablespoon (for enrichment)
Worcestershire sauce
1 teaspoon (for seasoning)
Salt
1/2 teaspoon
Pepper
1/4 teaspoon
Tarragon
1/4 teaspoon
Rosemary
1/4 teaspoon
Carrots
2 (diced)
Eggs
2 (for Yorkshire pudding batter)
Milk
1 cup (for Yorkshire pudding batter)
Flour
1 cup (for Yorkshire pudding batter)
Salt
1/2 teaspoon (for Yorkshire pudding batter)
Oil
2 tablespoons (for Yorkshire pudding batter)
Instructions
1
Begin by preparing the Yorkshire pudding to allow it to rest while the stew cooks. In a mixing bowl, beat two eggs until frothy.
2
Gradually mix in one cup of milk, then sift in one cup of flour and half a teaspoon of salt. Whisk until the batter is smooth and free of lumps. Set aside in the refrigerator.
3
For the stew, start by coating the cubed steak and veal kidneys with flour, ensuring an even coating.
4
In a heavy stock pot, heat four tablespoons of oil over medium-high heat. Brown the meat in batches, taking care not to overcrowd the pot, then remove and set aside.
5
In the same pot, sauté the thinly sliced onion in the remaining drippings until they are soft and translucent.
6
Add the sliced mushrooms and cook for an additional few minutes until they are tender.
7
Stir in the beef broth, dry red wine, tomato paste, Worcestershire sauce, salt, pepper, tarragon, rosemary, and diced carrots to the pot, mixing well.
8
Return the browned meat to the pot, ensuring it is submerged in the liquid. Cover and simmer on low heat for about two hours, or until the meat is fork-tender. Stir occasionally, adding a splash of water if the stew begins to dry out.
9
Preheat the oven to 200°C (400°F).
10
In a 6-8 cup casserole dish, heat two tablespoons of oil in the oven until sizzling.
11
Pour the chilled Yorkshire pudding batter into the hot casserole dish, then spoon the stew over the batter, ensuring to leave about an inch of space at the edges.
12
Bake in the preheated oven for 30 minutes, or until the Yorkshire pudding is puffed up and golden brown.
13
Serve hot, accompanied by creamy mashed potatoes and your favorite greens for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty English Beef & Kidney Stew in Yorkshire Pudding?
It is a traditional English comfort dish consisting of a savory steak and kidney stew baked inside a fluffy Yorkshire pudding.
What types of meat are required for this recipe?
You will need 1 kg of cubed steak and 2 cubed and trimmed veal kidneys.
Can I use a premixed meat pack?
Yes, the recipe suggests using a premixed steak and kidney pack for convenience.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What are the ingredients for the Yorkshire pudding batter?
The batter consists of two eggs, one cup of milk, one cup of flour, and half a teaspoon of salt.
Should the Yorkshire pudding batter rest?
Yes, the instructions recommend preparing the batter first and letting it rest in the refrigerator while the stew cooks.
How is the meat prepared before cooking?
The cubed steak and veal kidneys should be coated evenly with 1/4 cup of flour.
What is the recommended method for browning the meat?
Brown the meat in batches in a heavy stock pot with oil, ensuring not to overcrowd the pot.
Which vegetables are included in the stew?
The stew includes thinly sliced onions, sliced mushrooms, and diced carrots.
What liquids are used for the stew base?
The base is made from one cup of beef broth and one cup of dry red wine.
What seasonings are used in the stew?
The stew is seasoned with tomato paste, Worcestershire sauce, salt, pepper, tarragon, and rosemary.
How long should the stew simmer?
The stew should be covered and simmered on low heat for about two hours until the meat is fork-tender.
What should I do if the stew becomes too dry while simmering?
You can add a splash of water if the liquid levels get too low during the two-hour simmer.
What is the required oven temperature for baking?
The oven should be preheated to 200°C (400°F).
What type of dish should be used for the final bake?
A 6-8 cup casserole dish is recommended for baking the pudding and stew.
Why do I need to heat oil in the casserole dish?
Heating two tablespoons of oil until sizzling before adding the batter helps the Yorkshire pudding puff up properly.
How do I combine the batter and the stew for baking?
Pour the chilled batter into the hot oil, then spoon the stew over the batter, leaving an inch of space at the edges.
How long does the dish need to bake in the oven?
It needs to bake for 30 minutes until the Yorkshire pudding is golden brown and puffed.
What are the best side dishes for this meal?
It is best served with creamy mashed potatoes and your favorite green vegetables.
What kind of wine is best for this recipe?
A dry red wine is recommended to add depth of flavor to the beef and kidney stew.
How much oil is used in total for the stew?
Four tablespoons of oil are used for browning the meat and sautéing vegetables.
How much oil is used for the Yorkshire pudding?
Two tablespoons of oil are placed in the casserole dish for the pudding to bake in.
Is the onion diced or sliced?
The recipe calls for one medium onion to be thinly sliced.
What amount of mushrooms is needed?
The recipe requires 125 grams of sliced mushrooms.
What type of kidneys are specified?
The recipe specifically calls for veal kidneys.
How much tomato paste is used?
One tablespoon of tomato paste is used to enrich the stew.
What is the role of flour in the stew portion?
Flour is used to coat the meat, which helps thicken the stew as it simmers.
Can I substitute the tarragon or rosemary?
While these herbs provide the intended aromatic profile, you can adjust herbs to your personal preference.
How do I ensure the Yorkshire pudding is fluffy?
Whisking the batter until smooth and free of lumps, then chilling it before pouring it into sizzling hot oil, ensures a fluffy result.
What should the meat's texture be after simmering?
The meat should be fork-tender after the two-hour simmering process.