English Pub Beef Kidney Stew In Yorkshire Pudding Adopted Recipe

Warm up on a chilly evening with this hearty English Pub Beef Kidney Stew baked in a fluffy Yorkshire pudding! This rich and filling recipe is perfect for a comforting winter meal. Imagine tender beef kidneys and succulent beef stew nestled in a golden-brown Yorkshire pudding – pure comfort food perfection. Get the recipe now and impress your family and friends!

Prep Time 30 mins
Cook Time 150 mins
Calories 930 kcal
Protein 169g
Rating 4.6 (9 Reviews)
English Pub Beef Kidney Stew In Yorkshire Pudding Adopted 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for English Pub Beef Kidney Stew In Yorkshire Pudding Adopted

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How to Make English Pub Beef Kidney Stew In Yorkshire Pudding Adopted

  1. **Prepare the Yorkshire Pudding Batter:** In a large bowl, whisk together 2 large eggs, 1 cup (240ml) milk, 1 cup (120g) all-purpose flour, and 1/2 teaspoon salt until smooth. Cover and refrigerate while preparing the stew.
  2. **Prepare the Stew:** Cut 1 lb (450g) beef steak and 1/2 lb (225g) beef kidneys into 1-inch cubes. Season generously with salt and pepper.
  3. **Brown the Meat:** Heat 2 tablespoons of oil in a large stockpot over medium-high heat. Brown the beef and kidneys in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
  4. **Sauté Vegetables:** Add 1 large chopped onion to the pot and sauté until softened, about 5 minutes. Add 8 oz (225g) sliced mushrooms and cook for another 3-5 minutes.
  5. **Simmer the Stew:** Stir in 4 cups (950ml) beef broth, 1/2 cup (120ml) red wine, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1 bay leaf, and 1 cup (150g) diced carrots. Return the browned meat to the pot.
  6. **Slow Cook:** Bring the stew to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef and kidneys are very tender.
  7. **Assemble and Bake:** Preheat oven to 400°F (200°C). Heat 2 tablespoons of oil in a 6-8 cup oven-safe casserole dish. Pour the Yorkshire pudding batter into the hot dish.
  8. **Bake:** Carefully spoon the stew over the batter, leaving about 1 inch of space at the edge. Bake for 30-40 minutes, or until the Yorkshire pudding is puffed and golden brown, and the stew is bubbling.
  9. **Serve:** Serve the stew immediately, topped with mashed potatoes and your favorite greens.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

16g

Fat

52g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef Oven European English Stews Dietary Meat Equipment 4 Hours Or Less