Beef Kidney Stew Recipes

RENAL-FRIENDLY BEEF STEW HOMEMADE

Renal-Friendly Beef Stew Homemade image

This is a low sodium, low potassium recipe. Serving size is 9 ounces. Phosphrous 188. Potassium is 420(half) per serving due to leaching of potatoes and carrots. Potatoes and carrots cut in large chunks and soaked in 10 times the amount of water for a minium of 4 hours reduces potassium by approximately 30 % to 50%. I always soak the maxium amount of time or longer to get the 50% reduction.

Provided by Chef m2little400842

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb stew meat
4 cups potatoes, chopped
4 cups carrots, chopped
4 tablespoons onions, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
1 teaspoon Mrs. Dash seasoning mix
1/4 cup olive oil

Steps:

Mix flour, salt, pepper grilling blend in plastic bag.
Put meat in the bag and shake.
Saute coated meat in skillet w/olive oil.
Put potatoes, carrots and onion in water to cover and bring to a boil.
Add the coated meat and all drippings from the skillet in the pot with the vegetables.
Cook until all are tender and serve.

Nutrition Facts : Calories 350.9, Fat 20.2, SaturatedFat 5.7, Cholesterol 38, Sodium 282.7, Carbohydrate 29.2, Fiber 4.5, Sugar 4.4, Protein 13.7

ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED

English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted image

This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.

Provided by Honni

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
2 veal kidneys, cubed and trimmed
1/4 cup flour
4 tablespoons oil
1 medium onion, thinly sliced
125 g mushrooms, sliced
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon rosemary
2 carrots, diced
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons oil

Steps:

Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
Beat 2 eggs in bowl.
Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
For the Stew.
Coat steak and kidneys with flour.
Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
Add mushrooms.
Cok for several minutes longer.
Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
Preheat oven to 200°C.
Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
Serve with mashed potatoes and greens.

Nutrition Facts : Calories 930, Fat 40.3, SaturatedFat 10.5, Cholesterol 299, Sodium 1094.5, Carbohydrate 41.8, Fiber 2.8, Sugar 4.2, Protein 84.9

BEEF-KIDNEY STEW

Beef-Kidney Stew image

Provided by Jacques Pepin

Categories dinner, project, sauces and gravies, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 to 3 beef kidneys (about 3 1/2 pounds total)
8 ounces salted pork brisket (salt pork, as lean as possible)
1 tablespoon canola oil
4 onions (1 pound), peeled and cut into 1-inch pieces (4 cups)
3 tablespoons all-purpose flour
1 cup dry white wine
12 large cloves garlic, peeled and chopped (4 tablespoons)
2 pounds potatoes, peeled, washed and cut into 2-inch pieces
12 ounces mushrooms, washed and cut into 1-inch pieces
1 1/2 tablespoons dark soy sauce
2 teaspoons dried thyme leaves
2 teaspoons dry mustard
French-style mustard (optional)

Steps:

Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
Serve immediately, as is or with French-style mustard on the side.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams

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