Ingredients for Steak Kidney Stew Crock Pot Slow Cooker
- Carrots
- Onions
- Garlic Cloves
- Lambs Kidneys
- Stewing Beef
- All Purpose Flour
- Red Wine
- Beef Bouillon Cubes
- Water
- Tomato Puree
- Soy Sauce
- Chili Flakes
- Dried Rosemary
- Fresh Ground Black Pepper
- Cornstarch
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How to Make Steak Kidney Stew Crock Pot Slow Cooker
- Season the beef and kidney with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the beef and kidney in batches, ensuring not to overcrowd the pan. Set aside.
- Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Add the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef broth, ensuring no lumps form.
- Stir in the Worcestershire sauce, tomato paste, thyme, and bay leaf.
- Transfer the beef and kidney mixture to your slow cooker.
- Add the potatoes and mushrooms.
- Cover and cook on low for 5-6 hours, or on high for 3-4 hours, or until the beef and kidney are incredibly tender.
- Before serving, taste and adjust seasoning as needed. Consider adding a splash of red wine vinegar for brightness.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
20g
Fat
13g
Carbs
6g