Calves’ kidney stew







Cook Time

65-70 Min


  • 350g/12oz calves’ kidney, peeled and diced
  • plain flour, seasoned with salt and freshly ground black pepper, for coating
  • 50g/2oz butter
  • 100g/4oz onions, chopped
  • 175g/6oz carrots, chopped
  • 1 turnip, finely chopped
  • 3 celery sticks, finely chopped
  • 1.7 litres/3pt beef stock
  • salt and freshly ground black pepper
  • Put the kidney in a bowl and cover with cold water and a good pinch of salt. Leave to soak while you prepare the vegetables, then drain and dry with kitchen paper and toss in the seasoned flour.
  • Melt the butter in a saucepan, add the kidney and vegetables, and toss for 1–2 minutes in the butter. Season with salt and pepper, and add the stock. Bring to the boil, reduce the heat and simmer for 45–60 minutes until tender.
  • Put the stew in a blender or food processor, and blend for 2 minutes, then reheat and serve hot.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}