Steak And Kidney Stew Recipe

Steak And Kidney Stew picture


MethodMain Ingredient


 Boneless beef shin2 Pound
 Thyme sprig1 Small
 Beef kidneys/2 sheep kidneys1⁄2 Pound
 Chopped parsley1 Tablespoon
 Onions2 , sliced
 Water1 Cup (16 tbs)
 Flour2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2482 Calories from Fat 983

% Daily Value*

Total Fat 109 g168%

Saturated Fat 38.9 g194.6%

Trans Fat 0.2 g

Cholesterol 1588 mg529.3%

Sodium 1917.7 mg79.9%

Total Carbohydrates 76 g25.4%

Dietary Fiber 6.3 g25.1%

Sugars 11.9 g

Protein 281 g562.7%

Vitamin A 118.4% Vitamin C 176.4%

Calcium 34% Iron 334.4%

*Based on a 2000 Calorie diet


Cut the meat in large cubes.
Slice the kidney.
Toss the meat, kidney, and onion in the seasoned flour.
Put into a casserole with the thyme and parsley.
Add water.
Cover the lot with a piece of aluminum foil, which you press down over the stew.
Now put on a tight lid and cook in a moderate oven (300°) for 1 1/2 hours.
Add the oysters, stir the stew, and cook for a further hour at 250°.
If the stew is too thick you can add a little boiling water.
Remove the thyme and dust the stew with chopped parsley before serving.
Nice with boiled baby carrots or peas.