English Pub Beef Kidney Stew in Yorkshire Pudding Adopted
Experience a taste of traditional English pub fare with this hearty and flavorful Beef Kidney Stew served in golden, puffed Yorkshire puddings. Perfect for comfort food enthusiasts, this dish combines tender, slow-simmered beef kidneys with earthy vegetables, rich beef stock, and a splash of dry red wine to create a deeply savory stew with layers of flavor. The crowning touch is its classic pairing with homemade Yorkshire puddings, whose crispy edges and soft, airy centers perfectly cradle the warm stew. Complete with fragrant rosemary and a dash of Worcestershire sauce for added depth, this recipe is a celebration of rustic British cuisine, ideal for a family dinner or an indulgent weekend treat.
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Recipe Information
Ingredients
- 500 g beef kidneys
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 large, diced yellow onion
- 2 medium, sliced carrots
- 2 medium, chopped celery stalks
- 2 cloves, minced garlic
- 700 ml beef stock
- 150 ml dry red wine
- 2 tsp Worcestershire sauce
- 2 whole bay leaves
- 1 sprig fresh rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 3 large eggs
- 250 ml milk
- 150 g all-purpose flour (for Yorkshire pudding)
- 2 tbsp vegetable oil (for Yorkshire pudding tin)
Instructions
Prepare the beef kidneys by removing any white membranes and cutting them into bite-sized pieces. Rinse under cold water and pat dry.
In a large bowl, toss the beef kidney pieces with 2 tablespoons of flour to coat evenly.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the kidneys and sear them until browned on all sides. Remove the kidneys from the pot and set aside.
Melt 2 tablespoons of unsalted butter in the same pot. Add the diced onion, sliced carrots, and chopped celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes.
Return the kidneys to the pot and pour in the beef stock. Add the Worcestershire sauce, bay leaves, rosemary, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours, stirring occasionally, until the kidneys are tender and the flavors are well developed.
While the stew is cooking, prepare the Yorkshire pudding batter. In a large bowl, whisk together the eggs, milk, and 150g of all-purpose flour until smooth. Let the batter rest at room temperature for 30 minutes.
Preheat the oven to 220°C (425°F). Add a small amount of vegetable oil to each cup of a 12-cup muffin tin and place the tin in the oven to heat the oil.
Once the oil is hot, quickly pour the batter into the muffin tin cups, filling each about halfway. Bake for 20-25 minutes or until the Yorkshire puddings are golden and puffed. Do not open the oven during baking.
To serve, ladle the beef kidney stew into the center of each Yorkshire pudding. Garnish with fresh rosemary if desired and serve warm.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 2518 mg | 839% | |
| Sodium | 6545 mg | 285% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 36.9 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 830 mg | 64% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 4524 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
