📝 About This Recipe
This quintessential British comfort dish is a masterclass in deep, savory umami, featuring tender chunks of chuck steak and earthy ox kidney simmered in a rich, velvety gravy. The addition of stout and fresh herbs elevates the offal's unique character, transforming humble ingredients into a luxurious, warming masterpiece. Perfect for a cold evening, this stew captures the soul of traditional Victorian pub fare with a refined, modern culinary touch.
🥗 Ingredients
The Meat
- 800 grams Beef Chuck Steak (cut into 1-inch cubes)
- 300 grams Ox or Lamb Kidney (cleaned, cored, and chopped into bite-sized pieces)
- 1/4 cup All-purpose Flour (seasoned with plenty of salt and black pepper)
- 3 tablespoons Beef Tallow or Vegetable Oil (for searing)
Aromatics and Base
- 2 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
The Braising Liquid
- 500 ml Beef Stock (high quality, low sodium)
- 250 ml Dry Stout (such as Guinness)
- 2 tablespoons Worcestershire Sauce
- 3 sprigs Fresh Thyme (leaves stripped)
- 2 pieces Bay Leaves
Finishing Touches
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
- 1 teaspoon Balsamic Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by preparing the kidneys. Ensure all white gristle and the central core are removed. Soak the chopped kidney pieces in salted water or milk for 20 minutes to mellow the flavor, then pat thoroughly dry.
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2
Toss the beef cubes and dried kidney pieces in the seasoned flour until every surface is lightly coated. Shake off any excess flour to prevent it from burning in the pan.
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3
Heat 2 tablespoons of tallow or oil in a large, heavy-based Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Do not crowd the pan, or the meat will steam rather than sear.
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4
Remove the beef and add the kidneys to the same pan. Sear quickly for 2-3 minutes until browned. Remove and set aside with the beef.
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5
Lower the heat to medium and add the remaining oil. Sauté the onions and carrots for 8-10 minutes until the onions are translucent and starting to caramelize at the edges.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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7
Deglaze the pan by pouring in the stout. Use a wooden spoon to scrape up all the 'fond' (the delicious brown bits) from the bottom of the pot.
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8
Return the meat and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, thyme, and bay leaves. The liquid should just cover the meat.
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9
Bring the stew to a gentle simmer, then reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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10
Simmer very gently for 2 to 2.5 hours. Check occasionally; the meat is done when the beef chuck is fork-tender and the sauce has thickened into a rich gravy.
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11
Remove the bay leaves. Stir in the balsamic vinegar and taste for seasoning. Add more salt or pepper if necessary.
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12
Let the stew rest for 10 minutes off the heat before serving. This allows the fibers of the meat to relax and the sauce to settle. Garnish with fresh parsley.
💡 Chef's Tips
Properly 'coring' the kidney is vital; removing the white fatty center ensures a tender texture and clean flavor. If the sauce is too thin after 2 hours, simmer with the lid off for the final 20 minutes to reduce and concentrate the flavors. For a deeper flavor, make this stew a day in advance; the flavors develop beautifully overnight in the fridge. If you find the taste of kidney too strong, use lamb kidneys which are milder than ox or pig kidneys. Always sear in batches; a crowded pan drops the temperature and prevents the Maillard reaction that creates the 'stew' flavor.
🍽️ Serving Suggestions
Serve over a mountain of buttery Maris Piper mashed potatoes to soak up the gravy. Pair with steamed seasonal greens, such as savoy cabbage or buttered peas, for a fresh contrast. A side of crusty sourdough bread or a warm suet dumpling is perfect for wiping the bowl clean. Accompany with a pint of the same stout used in the recipe or a robust Cabernet Sauvignon. A dollop of English mustard on the side adds a sharp, spicy kick that cuts through the richness.