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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef and Kidney Stew Recipe

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This recipe for Beef and Kidney Stew is from The Potterton Family Cookbook Compendium, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef or veal kidney
1 lb. stew meat
1 tbsp. oil
1/2 c. chopped onion
2 medium potatoes
1 medium turnip
2 medium carrots
1/2 c. chopped celery
1 c. tomato sauce
1 tbsp. salt
1/4 tsp. curry powder
Directions:
Directions:
Wash kidney and soak overnight in salted water (1 tsp. salt to 1 qt. water). Remove kidney from water and slip outer membrane from kidney. Cover with fresh water and simmer one hour. Cool. Cut into chunks with kitchen shears and discard fat tissue.

Coat stew meat with flour and season with salt and pepper.

Brown meat in oil. Cover meat with water, add chopped onion and simmer for two hours. Wash and peal vegetables. Cut into chunks. Add vegetables to beef and kidneys. Cook for about 30 minutes, or until the vegetables are cooked. Thicken liquid if needed with flour to make gravy.
Personal Notes:
Personal Notes:
Georgia - "It is best to make the stew the day before serving, as the flavor improves when the stew is reheated."

 

 

 

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