Steak and Kidney

Steak and Kidney

Jenny Parsons
One of hubby's all time favourite dishes!
5 from 2 votes
Course Main Course
Cuisine Dinner, Pie
Servings 5


  • 5.5L Slow Cooker


  • 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


  • 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 cooker
    It makes 5 generous serves.
    Freezers well.
Keyword kidney

2 thoughts on “Steak and Kidney”

  1. 5 stars
    Really lovely rich recipe with tonnes of flavour. I’m making the mixture one day then the pie for tomorrow night’s dinner.

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