Diced Beef & Kidney

Recipes

Hearty Steak & Kidney Stew with Mash & Veg

This dish uses diced beef stew meat and trimmed, diced kidney—both robust cuts that become tender and flavourful when slow-cooked. Simmered together with carrots, onions, mushrooms (optional), and a rich, savory gravy, it turns into a comforting complete meal. Serve it alongside buttery mashed potatoes and simple steamed vegetables, or enjoy with crusty bread for a lighter finish.

Ingredients:

• 800 g diced beef (stewing steak or topside)

• 300 g beef kidney, diced and membranes removed

• 1 large onion, diced

• 2 medium carrots, sliced

• 200 g mushrooms, sliced (optional)

• 1 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• ½ cup (120 ml) red wine (or extra beef stock)

• ½ cup (120 ml) beef stock

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• Salt & pepper, to taste

• For the mashed potatoes:

  • 800 g potatoes, peeled and halved

  • 50 g butter

  • 100 ml milk (or cream)

  • Salt & pepper

Instructions:

1. Prep the meat: Trim any membranes from the kidney, then dice it roughly.

2. Brown the meat: In a large pan, sear the beef and kidney in batches until browned. Remove and set aside.

3. Build the stew: Into the same pan, add onion, carrots, and mushrooms (if using), sauté until softened. Stir in tomato paste, Worcestershire sauce, red wine (or stock), beef stock, thyme, rosemary, bay leaves, and return the browned meat.

4. Slow-cook: Transfer everything to a slow cooker (or keep in the pot), cook on low for about 5–6 hours or until meat is fork-tender.

5. Make the mash: Meanwhile, boil potatoes until soft. Drain, mash with butter and milk, and season to taste.

Seasoning & Serving:

• Seasoning: Add salt and pepper toward the end of cooking—taste and adjust. A splash of red wine vinegar or Worcestershire sauce right before serving brightens the flavours nicely.

• Serving: Spoon the rich stew over mashed potatoes, with a side of steamed green vegetables or crusty bread for soaking up the gravy.