Indulge in the hearty warmth of the English Pub Beef & Kidney Stew nestled in a delectable Yorkshire Pudding, a culinary embrace perfect for those chilly winter evenings. This soul-satisfying dish beckons with its rich and filling character, promising to be a comforting respite after a long day. Gather your ingredients and embark on a culinary journey that marries European flavors with the ease of a weeknight meal, all to be effortlessly prepared in your trusty oven within four hours.
English Pub Beef & Kidney Stew in Yorkshire Pudding
Total Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Cook Time: 2 hours
Ingredients:
- 1 cup flour
- 2 onions
- 1/4 cup mushrooms
- 4 cups beef broth
- 1 cup dry red wine
- 125g tomato paste
- 1 Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp tarragon
- 1 tsp rosemary
- 1/2 cup carrots, diced
- 1/4 cup eggs (approximately 2 eggs)
- 1/4 cup milk
- 1/4 cup flour
- 2 tsp salt
Nutritional Information (Per Serving):
- Calories: 930
- Fat Content: 40.3g
- Saturated Fat Content: 10.5g
- Cholesterol Content: 299mg
- Sodium Content: 1094.5mg
- Carbohydrate Content: 41.8g
- Fiber Content: 2.8g
- Sugar Content: 4.2g
- Protein Content: 84.9g
Recipe Instructions:
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Begin by crafting the foundation of your dish – the Yorkshire Pudding. Allow it to rest in the refrigerator while the stew unfolds its flavors.
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In a bowl, beat 2 eggs until they dance in golden unison. Blend in 1 cup of milk, sifting in 1 cup of flour, and adding 1/2 tsp salt. Continue to beat until a smooth, velvety consistency is achieved.
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For the stew, generously coat steak and kidneys with flour, creating a canvas for browning. In a stockpot, brown several pieces at a time in oil, then remove them. Saute onions in the pan drippings until tender, infusing the kitchen with enticing aromas.
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Introduce mushrooms to the symphony of flavors, letting them sauté for several more minutes until they reach their savory crescendo.
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Stir in beef broth, dry red wine, tomato paste, and a medley of seasonings – salt, pepper, tarragon, rosemary – followed by the diced carrots. Reintroduce the browned meat to the pan, ensuring every piece is enveloped in the flavorful concoction.
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Cover the pot and let the stew simmer on low heat for a patient 2 hours, allowing the ingredients to mingle and reach a tender harmony. Be vigilant; if needed, sprinkle a little water to prevent the stew from drying out, and perhaps lower the heat slightly.
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Meanwhile, preheat your oven to 200°C, setting the stage for the grand entrance of the Yorkshire Pudding.
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In a 6-8 cup casserole, heat 2 tablespoons of oil. Pour the batter, the heart and soul of the pudding, into the hot casserole dish. Spoon the patiently simmered stew over the batter, leaving a tantalizing 1-inch border.
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Assemble your creation and let it bake at 200°C for the final act, a mere 30 minutes until the Yorkshire Pudding rises proudly, golden and brown, like a culinary masterpiece.
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Present this feast with pride, serving it alongside velvety mashed potatoes and a medley of vibrant greens. Watch as the combination of textures and flavors unfolds, creating a symphony of satisfaction.
This English Pub Beef & Kidney Stew in Yorkshire Pudding, with its robust taste and nuanced layers, is not just a recipe; it’s a culinary experience. Share it with loved ones, savor the warmth, and revel in the joy of creating a meal that transcends the ordinary.
