Steak and Kidney
One of hubby's all time favourite dishes!
Equipment
- 5.5L Slow Cooker
Ingredients
- 800-1000 grams gravy beef, diced
- 300-400 grams beef kidney, diced
- 200 grams mushrooms sliced
- 1 onion, sliced
- 3 heaped tbsp gravy mix/powder
- 2 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 1/2 cup shiraz wine (see notes)
- 1/2 cup beef stock liquid
- 1 tsp Crushed garlic
- 1 tsp dried rosemary
- 1 tsp Dried thyme
- 4 Bay leaves
Instructions
- Add sliced onion to slow cooker
- Toss beef in gravy powder then add this meat to slow cooker, along with mushrooms
- Add kidney on top
- Mix sauce, tomato paste, wine, stock, garlic and herbs and pour over
- Cook on low for 5 hours (see note).
- Discard bay leaves and serve with mashed potato and steamed vegetables. Also goes great in a pie!
- NOTES: If you don’t want to use wine. Just add extra beef stock in its place. I cooked it in my Sunbeam Secret Chef 5.5L. for 5 hours (as it runs on the hot side) so it may need longer in a smaller or slower cookerIt makes 5 generous serves. Freezers well.
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Really lovely rich recipe with tonnes of flavour. I’m making the mixture one day then the pie for tomorrow night’s dinner.
Love this, it’s a regular in our house.
Husband loved it 👏🏻😃 leftovers frozen to make pies 😃
I did a smaller batch – probably about half. It was really good but I did need to thicken it in the end with a cornflour slurry.
My partner and myself were very impressed with the flavour and texture.
Thanks so much for leaving your great feedback Gail! 🙂
this is a great recipe, and I’ve made it several times.
I have found that if I hold back the kidneys, then just lightly flour them, give em a short saute/browning in a frypan, then add em to the stew for just the last half hour, they turn out juicy and tender, which takes the stew to next level.
Thanks for a great foundation recipe!
Great tip Salty 🙂 Thanks for taking the time to leave your review x