English Style Beef and Kidney Stew Recipe in Yorkshire Pudding
This beef and kidney stew recipe is slow-cooked in a pot with onions, mushrooms, carrots, stock and red wine. Then, classic Yorkshire pudding dough is prepared and placed on or inside the casserole when serving. With its ingredients and how-to steps, it offers a practical way to have a satisfying pub-style main course.
Ingredients
1. For the casserole
2. 1 teaspoon tarragon
3. For Yorkshire pudding
Step-by-Step Method
Prepare the base of the casserole
Add the onion and carrots to the pot. Gently remove the odor of the flour by sprinkling it with the flour and stirring briefly; Stir constantly to avoid lumps.
Add liquids and flavorings
Add veal broth, red wine and tomato paste. Add Worcestershire sauce, salt, pepper, tarragon and rosemary and mix.
Slow cook
Cover the pot and cook slowly over low heat for about 2 hours. Stir occasionally; Maintain consistency by adding small amounts of water if necessary.
Add mushrooms
Add the mushrooms to the pot for the last 15–20 minutes. Continue cooking until the mushrooms soften.
Mix the Yorkshire pudding batter
In a bowl, whisk eggs, milk, flour and salt until smooth. If you let the dough rest for 10 minutes, it will rise more evenly.
Cook the puddings
Preheat the oven to 220°C. Divide the dough among the molds and bake until golden brown and puffy; Try not to open the oven door for the first 15 minutes.
Serve
Place the Yorkshire puddings on a plate. Stuff the casserole into the pudding or drizzle over it; Serve hot.